Lebanese Mujadara with Crispy Onions

Ingredients

• 1 cup Dry Brown Lentils
• ¾ cup Basmati Rice
• 3 large Yellow Onion
• 3 cups Vegetable Broth
• 1 ½ tsp Ground Cumin
• ¼ tsp Ground Cinnamon
• 4 tbsp Olive Oil
• 1 whole Cucumber
• 1 cup Cherry Tomatoes
• 2 tbsp Lemon Juice
• ½ cup Dairy-free Yogurt

Instructions

1. Heat 3 tbsp olive oil in a large skillet over medium heat. Add sliced onions and cook 18–20 minutes, stirring occasionally, until deeply golden and caramelized. Remove half for topping. Continue cooking the remaining half until dark and crispy, 5 more minutes. Set aside.
2. Meanwhile, combine lentils and vegetable broth in a pot. Bring to a boil, then simmer 10 minutes.
3. Add rice, cumin, cinnamon, and the first batch of caramelized onions. Stir, cover, and cook 15 minutes until rice and lentils are tender and liquid is absorbed.
4. Toss cucumber and tomatoes with remaining olive oil, lemon juice, and a pinch of salt for a quick side salad.
5. Fluff the mujadara. Serve topped with the dark crispy onions, alongside the salad and a dollop of dairy-free yogurt.