Mujadarrah

Serves 2

• 4 cups vegetable broth or water
• 3/4 c pink lentils (see note)
• 3/4 c rice
• 2 medium onions, sliced
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp thyme
• 1/2 tsp freshly ground black pepper
• salt
• olive oil

In a large, lightly oiled skillet over moderate-low heat, fry onions with a pinch of salt until golden brown and soft, about 20 minutes. (This will take at least as long as the rice/lentils, so get it started then move on.)

In a medium, preferably nonstick pot, drizzle in a scant tablespoon of olive oil. Add rice and lentils, stirring to coat and cook for about 2 minutes. Add spices, a couple of healthy pinches of salt, and about 1/2 cup of broth. Stir well and cook for 1 minute. Add 2 1/2 cups of broth, reserving 1 cup for later, cover and bring to a boil before reducing to a simmer.

Cook for 20 minutes or until rice and lentils are tender, adding the remaining cup of broth about halfway through.

Serve, topping with fried onions and sour cream or yogurt (if desired).

Notes:

1. Most recipes call for the larger green lentils which must be cooked for about 20 minutes before adding the rice in for an additional 20 minutes. I used the smaller pink lentils because I prefer the shorter cooking time.
2. Lentils and rice will take a surprising amount of salt before they taste "right".