Mejadra, Rice & Lentils

This is a delicious rice and lentil dish from the Middle-East. 

Adapted from recipe at https://www.seriouseats.com/mejadra-from-jerusalem 

1 ¼ cups green or brown lentils 

2 medium onions, diced 

3 to 4 tablespoons vegetable oil 

1 ½ teaspoons salt 

2 tablespoons olive oil 

1 tablespoon coriander

1 ½ teaspoons allspice

1 ½ teaspoons cinnamon

1 teaspoon cumin 

½ teaspoon turmeric 

¼ teaspoon black pepper 

1 cup basmati or other long grain rice (rinsed and drained) 

2 cups water 

Crispy fried onions, purchased or follow recipe below* 

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 minutes, until the lentils have softened but still have a little bite. Drain and set aside. 

Heat the vegetable oil in a large sauté pan or flat bottom Dutch oven. Add the onions and salt. Stirring often, brown onions for about 10 minutes, over medium heat, until caramelized. Scrape the bottom and sides of pan to loosen any browned particles. 

Add olive oil, and spices. Stir into onions and cook for about a minute. Add the rice and stir for a couple minutes to coat evenly. Add the prepared lentils and water. stir to combine and bring to a simmer. Cover. Cook over low heat for 20 minutes, without stirring, until rice is tender and the liquid has been absorbed. Remove pan from the heat and let stand, covered, for 5 to 10 minutes before serving. Garnish with crispy fried onions 

*Crispy Fried Onions: Peel 4 onions and slice thinly. Place on a large flat plate, sprinkle with 3 tablespoons of flour and 1 teaspoon salt, and mix well with your hands. Heat 1 cup vegetable oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.