Mujadara (Lentils and Rice with Caramelized Onions)

Ingredients

1 cup uncooked green lentils, rinsed and drained

3 medium onions, halved and cut into 1/8in slices

1 cup uncooked basmati rice, rinsed

1 1/2 t cumin

2 cups vegetable of chicken broth

1/4 cup chopped fresh cilantro or parsley

6 T greek yogurt or sour cream

Directions

In a small saucepan, combine the lentils and 2 cups water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the lentils are parboiled (slightly softened but with a bite), about 15 minutes. Drain and set aside.
Meanwhile, heat a large deep skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil, the onions, and 1/4 teaspoon kosher salt and cook, tossing often to allow for even cooking, until they start to brown, about 12 minutes. Reduce the heat to medium-low and continue to cook, stirring ofter, until the onions are soft and caramelized, 15 to 17 minus more. Remove two-thirds of the ions for the pan and set aside for topping.
To the remaining onions in the pan, add the lentils, rice, 2 teaspoons kosher salt, cumin, and 1/8 teaspoon freshly ground black pepper, Add the broth and mix thoroughly, scraping the bottom of the pan with a wooden spoon. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 20 minutes. Remove from the heat and let it sit, covered, for 5 more minutes to let the steam finish cooking the rice.
Add the cilantro and gently mix into the rice and lentils, fluffing with a fork. Top with the reserved caramelized onions and garnish with more cilantro or parsley. Dollop the yogurt on top.

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