Majadera (Lentil, Onion, and Rice Dish)

READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium onions (yellow or red)
  • 2
    cups lentils, picked over and rinsed (green, brown, or black will all work, but cooking times vary)
  • 2
    cups rice (white, brown, or wild, bulgur will also work)
  • 23
    cup olive oil (or enough to cover bottom of pan)
  • 8
    cups water
  • 1
    tablespoon cumin
  • 1
    teaspoon cinnamon
  • salt (about 2 tsp)
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DIRECTIONS

  • Roughly chop the onions. In a deep pot, heat the oil and add the onions, stirring to coat them.
  • Let the onions simmer on low to medium heat, stirring occasionally, until they turn a deep brown or almost black, 15-20 minutes. This is the most important step! It gives most of the flavor to the dish. If necessary, add a little oil to keep the onions from burning.
  • Add cumin, cinnamon, and lentils; stir and cook for some seconds.
  • Add the water. Bring to a boil, then turn stove to low heat. Let the lentils simmer until soft (about 25-30 minutes; time varies depending on type of lentil).
  • Add the rice (or bulgur), salt, and pepper.
  • Cover the pot. Cook 10 minutes (or according to the rice instructions). Check after 10 minutes to see if the rice is tender / if needs more water. Turn off heat when done, fluff, and let the rice "rest" for another few minutes with the lid on. Add more salt or pepper if needed.
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