Madradara (Rice and Lentils)

Ingredients

• 2 cups large lentils
• 2 cups rice (Italian or basmati)
• Onion, sliced into rings or wedges
• Vegetable oil
• Olive oil
• Salt
• fried_onions# mujaddara

Method

1. Cover the lentils with water, put them in a pot over the heat, and boil them until tender.
2. Drain the lentils and set the cooking water aside.
3. Put the lentils back in the pot and add the washed and drained rice on top.
4. Add 1 and 1/2 cups of water for each cup of rice used... you can use the lentil cooking water or fresh water.
5. Add salt to taste and stir... then leave the pot on high heat until it boils.
6. When it boils, reduce the heat and let the pot simmer very gently for 15 minutes until the madradara cooks... but about 5 minutes before turning off the heat add the fried onion oil.
   Timers: 15 min, 5 min
7. Meanwhile, fry the onion cut into slices in a generous mixture of vegetable oil and olive oil until it browns and becomes crispy.
8. Drain the onions from the oil and set them aside.
9. Pour the fried onion oil over the madradara about 5 minutes before removing it from the heat and cover it again... it's important to make sure the water has evaporated in the pot before adding the oil.
   Timers: 5 min
10. When the madradara is cooked, transfer it to a serving dish, top it with the onions, and serve.