Mujadara — caramelized onions, lentils and rice

This is a favorite of mine for potlucks.  It’s cheap, it’s easy, it’s vegan and gluten-free.  Don’t be afraid to really brown the onions here — that’s where all the flavor is.   Most Middle Eastern countries have some version of this dish.  This is my take on it.  – Audrey Hindes
1 cup brown lentils, picked over for pebbles
1 cup brown rice
2 medium yellow onions, finely chopped
1/3 c olive oil
1 teaspoon salt
Heat a large sauté pan over medium heat then add the olive oil.  After the oil heats, add the onions and cook, stirring occasionally for 30-40 minutes until deeply browned and beginning to stick to the pan.
Meanwhile, rinse rice and lentils, then put in a large pot and fill with plenty of water.  Bring to a rolling boil then reduce heat to a low boil.  Cook for 22 minutes, then drain, and return to pot, season with salt, cover with lid, and let sit off heat for 10-15 minutes. 
When onions are done, combine with rice and lentils.  Serve hot, room temperature, or cold with a crisp green salad.  It tastes even better the next day.
Serves 4-6
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