Cook what you grow
Mujadara with Crispy Onions
Lentils and rice simmered together under a deep brown drift of slowly fried onions, the Levantine weeknight standard, finished with parsley, lemon, and black pepper.
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Ingredients
serves 4From the garden
- 4 large yellow onions, halved and thinly sliced
- ½ cup fresh parsley, chopped
From the pantry
- 1 cup brown or green lentils, rinsed and picked over
- 1 cup long-grain rice, rinsed until the water runs clear
- ½ cup neutral oil · for frying the onions; strain what is left and keep it for the next pot
- 1½ tsp ground cumin
- 1 bay leaf
- 1 lemon, cut into wedges
- salt · to taste
- black pepper