Lebanese Mujadara with Cucumber Tomato Salad

Ingredients

• 1 cup brown or green lentils, rinsed
• 3 cups water
• 3 large yellow onions, thinly sliced
• 1/4 cup olive oil, divided
• 1 cup long-grain white rice, rinsed
• 1 1/2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, divided
• 1 English cucumber, diced
• 2 medium tomatoes, diced
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Steps

1. Combine the lentils and 3 cups water in a saucepan. Simmer for 15 minutes until partly tender, then drain.
2. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook for 20 to 25 minutes, stirring often, until deeply browned.
3. Reserve half the onions for serving. Add the drained lentils, rice, cumin, remaining salt, and 1 1/2 cups water to the skillet.
4. Bring to a simmer, cover, and cook over low heat for 16 to 18 minutes until the rice and lentils are tender. Rest covered for 5 minutes.
5. Combine the cucumber, tomatoes, parsley, lemon juice, remaining olive oil, and black pepper in a bowl.
6. Fluff the mujadara, top with the reserved onions, and serve with the salad and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.