Mediterranean Lentil and Rice Pilaf (Mujadara Style)

Serves 4 

1 cup green or brown lentils

3 cups water or veggie broth, divided

3 Tbsp olive oil, divided

1 large onion, thinly sliced

1/2 cup long-grain rice, jasmine or basmati

1/2 tsp cumin

 Salt, to taste

 Pepper, to taste

Directions:  

Rinse lentils and cook in 2 cups of water or broth for 15 minutes. Drain and set aside.

 In a pot, heat 2 Tbsp olive oil over medium heat. Add sliced onion and sauté until deeply caramelized, about 15–20 minutes. 

Add rice and cumin to the onions. Stir for 1 minute.

 Add cooked lentils, remaining cup of water or broth, salt, and pepper. 

Cover and cook for 15 minutes or until rice is tender and liquid is absorbed.

Let sit covered for 5 minutes, then fluff with a fork.

Serve warm with yogurt or salad, if desired.