Mujaddara (Rice & Lentils with Onions)

I've been meaning to try this Middle Eastern dish for awhile. Very easy, cheap and makes a big pot. There are apparently a ton of variations (one of those dishes where every family has their own version) - as usual I looked at several recipes and cobbled together my own. Spice-wise I think you're at least supposed to use cumin - ground is also fine. But you should head on over to Penzey's and stock up on lots of spices! It looks like the more traditional versions also call for truly frying at least half of the onions until they're brown/crispy and topping the dish with them. That sounds delicious...but I kept it simple and cooked all the onions into the dish.

I served this with a cucumber & cherry tomato salad and plain Greek yogurt.

1 cup brown lentils, rinsed
3 onions, halved, peeled & sliced
olive oil
1/2 Tbl cumin seeds
1 tsp black mustard seeds
1/2 tsp cinnamon
2 cups rice (I used jasmine)
3 cups broth or water
1 tsp Zartar
handful of chopped cilantro (parsley and/or mint would be good too)
squeeze of lemon juice

- Cover lentils with water by a couple inches, bring to a boil and simmer (covered) for about 15-20 minutes, until slightly soft but not completely done. Drain.
- Meanwhile, put a large pot over medium heat and add a good amount of olive oil. Saute onions with a pinch of salt until the lentils are done - they should reduce a good bit and get browned.
- Add the cumin, mustard seeds & cinnamon. Let the seeds get a bit toasted and then add the rice. Cook and stir for a couple minutes, then add the lentils and broth. Cover and cook on low heat until rice is tender (about 15 minutes for white jasmine rice).
- Add the Zartar, herbs and lemon juice. Taste for salt & pepper. Turn off heat, cover and let sit for about 5 minutes before serving.