Lentils and rice under a pile of golden onions, bright salad beside

$1.93/serving$1.97at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• lentils (dry green or brown lentils (hold their shape))1 cup
• basmati rice¾ cup
• yellow onion3 ea
• olive oil5 tbsp
• cumin1½ tsp
• bay leaves1 leaf
• cucumber1 ea
• roma tomato2 ea
• lemon½
• parsley (optional)a handful

Method

1Crispy onions

• •Thinly slice the onions.
• •Heat 4 tbsp of the olive oil in a wide pan over medium.
• •Add the onions with a pinch of salt and cook 20 to 25 minutes, stirring every few minutes, until deep brown with crispy edges.
• •Drain the onions on paper towel and reserve the oil in the pan.

2Lentils & rice

• •Meanwhile, simmer the lentils with the bay leaf in plenty of water 12 minutes until parcooked but firm.
• •Drain the lentils.
• •Return the lentils to the pot with the rice, cumin, the reserved onion oil and 1¾ cups water, and season generously with salt.
• •Bring to a boil, cover, and cook on low 15 minutes.
• •Let it rest covered for 10 minutes.

3Salad

• •Meanwhile, chop the cucumber and tomato into 1/2 inch pieces.
• •Toss them with the juice of half a lemon, the remaining 1 tbsp olive oil and a pinch of salt, adding the parsley if desired.

4Plate

• •Fluff the mujadara and fold in half of the crispy onions.
• •Pile the remaining onions on top and serve the salad alongside.