Step 1

Slice the onions thinly using a sharp knife or a mandolin

Step 2

Add the olive oil to a large sauté pan on medium heat

Step 3

Add the onions and the salt, stir and cover to allow the onions to wilt for 10 minutes (if you want caramelized onions, not crispy onions. see notes)

Step 4

Remove cover and stir every 1-2 minutes until deeply golden. The process should take roughly 30 minutes from start to finish.

Step 5

Remove the onions using a slotted spoon and set aside on paper towels. Do not discard the remaining olive oil in the pan.

Step 6

While the onions are caramelizing in a pan, start on the lentils.

Step 7

In a medium sized non-stick pot, heat up the olive oil over medium heat. Add the chopped onions and cook until softened, roughly 4-5 minutes

Step 8

Add in the lentils along with the bouillon cube and all the water or broth. Bring the pot to a rolling boil.

Step 9

Cover and allow the lentils to simmer until softened and almost cooked, for 10 minutes

Step 10

Meanwhile, wash and rinse the rice several times, ensuring you drain it completely

Step 11

After 10 minutes, add the rice to the pot, along with the salt, pepper, and cumin. Bring the pot to a rolling boil.

Step 12

Reduce the heat to low, cover with a tight fitting lid and cook for 20 minutes. Place a paper towel underneath the lid to help ensure the rice cooks well (optional)

Step 13

After 20 minutes, turn the heat off and gently fluff the rice. Cover and let stand for 10 minutes.

Step 14

Serve the mujadara by plating it on a platter and adding the caramelized onions on top. Serve with salad and yogurt.