• Cooking Time: 75
• Servings: 6
• Preparation Time: 20
• 1 1/2 Cup brown lentils
• 3 Cloves garlic, minced
• 1 Large carrot, chopped finely
• 1 Cup rice
• 1 Teaspoon cumin
• 11/2 Teaspoons salt or to taste
• 1/8 Teaspoon freshly ground pepper
• 2 Medium onions
• 2 Tablespoons olive oil

1. Start boiling some water for use later. Wash lentils and put in large cooking pot with 3 cups cold water. Add carrots and garlic. Bring to boil, lower heat, cover and simmer for 20 minutes, while lentils cook, start soaking the rice. Place rice in heat resistant bowl, cover with boiling water and stir. Soak rice for about 15 minutes. Drain rice well and mix with the cooked lentils and 2 cups hot water. Add cumin, salt and pepper. Cover and simmer until all water is absorbed, about 25 minutes. While rice and lentils cook, halve the onions vertically and slice thinly. Fry onions in the olive oil until golden brown. Transfer the mujaddara to a platter and top with the fried onion.

This a delicious rice recipe cooked with brown/green lentils and topped with caramelized onions. This is famous in Syrian, Lebanese, Middle eastern cuisine. $$$Cost per Serving: $0.73, Recipe cost $4.39