STEP 1: Slice the onions (⅕ inch or ½ cm) and sauté them with olive oil, salt, and sugar in a large skillet on medium heat for 5 minutes, stirring often.

STEP 2: Set the heat to medium-high and add the vinegar. Stir for 3 minutes scraping the brown bits from the pan. Turn the heat off and set aside.

STEP 3: Cook lentils and rice and drain them in a colander and set them aside.

STEP 4: In a large skillet, gently fry the white and light-green parts of finely chopped scallions with olive oil for 2 minutes.

STEP 5: Add grated garlic, red pepper flakes, cumin seeds, coriander, cinnamon, paprika, and turmeric.

STEP 6: Toss in lentils and rice, ⅔ of the caramelized onions, ⅔ of the chopped parsley, salt, and black pepper.

Transfer onto a serving platter and top with the remaining caramelized onions, the green top of the scallions, and remaining chopped parsley.

We recommend serving this lentil mujaddara with yogurt mixed with ground coriander and paprika, and freshly squeezed lemon juice.

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LENTIL MUJADDARA

Mujaddara is a delicious Middle-Eastern lentil and rice dish seasoned with spices and caramelized onions.

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