This fiber-rich dish is a Lebanese vegan delicacy known as Mujadara Safra. This delicious recipe requires very little time and effort with only a handful of pantry staples!
Finely dice the onion and set aside. Heat up the olive oil in a medium-sized pot or small skillet. Add the diced onion and cook over medium heat until translucent, about 5 minutes. Set aside.
Rinse the lentils about 4-5 times and add to a medium-sized pot. (I use the same pot I sautéed the onions in.) Add 5 cups of water and boil over medium-high heat for 15 minutes. Skim any white residue that may rise to the top while boiling.
Add the rice and cooked onions to the lentils. Mix well and add all the seasonings. Cook for an additional 15 minutes on medium-low heat. Remember to mix every now and them to prevent the lentils and rice from sticking to the bottom of the pan.
Once the rice has fully cooked and the dish has reached a very thick “soup” consistency, pour into deep bowls and let set for about 20-30 minutes before serving. May be eaten warm or at room temperature with pita bread.