Mejadra

The Stuff:

• 1 cup brown lentils
• 2 cups long grain (basmati or other) rice, rinsed until the water runs clear
• 3 tablespoons olive oil, divided
• 2 large onions, chopped
• 1 tablespoon Never Not Eating Chraime, Baharat, Lebanese 7 Spice or Shawarma
• 2 teaspoons smoked paprika (skip if you use chraime)
• Salt and pepper, to taste
• 2 medium onions, sliced into rings

The Method:

1. Cover your lentils with 4 cups of cold water in a pot, bring to a boil and then simmer until soft, about 30 minutes. Remove from heat.
2. Heat 2 tablespoons of olive oil in a pan on medium high and cook your onions until golden.
3. Add the lentils and seasonings, stir well.
4. Add the rice and stir, cooking for 2-3 minutes.
5. Cover with 3 cups of boiling water, and bring the mixture to a boil. Lower the heat to a simmer and cook for 20 minutes, covered.
6. Remove from heat, fluff with a fork and recover, letting the Mejadra rest for 10 minutes.
7. While it’s resting heat the remaining olive oil and fry your onion rings until brown and crispy.
8. Turn out the Mejadra onto a serving platter and top with the fried onions.

Optional: sprinkle parsley and Never Not Eating Za’atar or Sumac S&P