Step 1

Wash the lentils and place them in a saucepan. Cover with an inch of water. Bring to a boil, cover, lower heat to simmer, and let the lentils cook for 8 minutes. Once the lentils are semi-tender, turn off the heat. Drain the lentils before adding them to the pot.

Step 2

In a large saucepan or sauté pan, add olive oil along with the thinly sliced onions, a pinch of salt and ground black pepper to taste.

Step 3

Saute the onions over medium heat, stirring them frequently, until they are golden brown and crispy at the edges. Remove the onions with a slotted spoon to a plate lined with paper towels. Set aside.

Step 4

To the same saucepan and the remaining oil, add the thinly sliced leeks. Add a pinch of salt and sauté until the leeks caramelize and turn brown.

Step 5

Add the garlic to the saucepan and sauté for 30 seconds.

Step 6

Stir in the spices--ground allspice, ground cumin, bay leaves and cinnamon stick. Mix.

Step 7

Add the rice to the saucepan and saute for a couple of minutes until the rice turns slightly opaque.

Step 8

Stir in the cooked, drained lentils. Add four cups water or vegetable stock to the pan. Bring to a boil, stir once, then turn heat down to low. Cover and cook 25 minutes. Let the mujadara stand 10 minutes after cooking before you remove the lid. Stir in the caramelized onions. Fluff the rice and lentils with a fork before serving.