---
title: Mujadara (Lentils & Rice with Crisp Onions)
servings: 4
prep time: 10 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/mujadara
---

Gather @brown lentil{250%g}, @white rice{200%g}, @onion{4}, @olive oil{100%ml}, @ground cumin{1.5%tsp} and @black pepper{}.

Simmer the lentils in plenty of water until just tender but intact, about 15 minutes, then drain, keeping the cooking water. ~{15%minutes}

Meanwhile fry the sliced onions in the oil over medium heat, stirring often, until mahogany brown, 20–25 minutes. ~{1350%seconds}

Scoop out half the onions onto paper to crisp; stir the cumin into the rest in the pan for 30 seconds.

Combine the rice, lentils, cumin onions with their oil, @salt{1%tsp} and pepper in the pot with 450 ml of the lentil water.

Cover and cook on the lowest heat until the rice is tender, about 15 minutes, then rest off the heat for 10 without peeking. ~{25%minutes}

Fluff gently, crown with the crisp onions, and serve with a sharp tomato-cucumber salad.