Lentil and Rice Mujaddara

Ingredients

• 2 and a half cups lentils
• 2 cups short-grain rice
• Salt
• Ghee + olive oil
• Salt to taste
• Onion
• For more from Sana, here is Manakish Bread
• Click the link to make Turkish Balloon Bread with Sesame by Sana as well

Method

1. In a pot over the heat, add the washed lentils, cover with water, and boil until tender.
2. Once tender, add the washed and drained rice on top. You can also soak the rice beforehand for 15 minutes in salted water.
   Timers: 15 min
3. Add the appropriate amount of water for the rice and stir.
4. Let it boil for 2 minutes over high heat, then reduce the heat and cover the pot. Leave it for a little while until you prepare the onion sauté.
   Timers: 2 min
5. Fry the finely chopped onion in oil and ghee, then add it to the dish before the water dries out and stir. Cover the pot again and continue cooking over very low heat until the rice is done and the water has evaporated. The rice will need no more than one-third of an hour to cook.
6. Serve the lentil and rice mujaddara topped with browned onion slices, though this is optional. It is delicious with cucumber yogurt salad or shishbarak.