Just look at this recipe: a rice dish made with lentils and carmelized onions. This is so simple!
Mujadarra is also inexpensive, quick, and filling. You can season it with cumin or some fresh herbs like mint or coriander, or parsley.
3/4 cup long-grain white rice
1 cup brown or green lentils, rinsed
3 cups yellow onions, sliced
1/3 cup olive oil
1/4 tsp. ground cumin
salt and fresh ground black pepper to taste
1. Cook the rice following package directions. When rice is done, cover and keep warm until you add it to the lentils.
2. Place the lentils in a pot, add 1 quart water, and let them simmer over very low heat until they are soft (about 20-30 minutes). When the lentils are cooked, cover and let them absorb most of the water. Drain if necessary.
3. Heat the olive oil in a frying pan, then add the onions, reduce heat to medium-low and start to brown them. Continue to cook the onions, stirring often, until they are deeply browned and caramelized (about 20-25 minutes).*
4. When onions are browned, remove half the onions to drain on a paper towel to crisp.
5. Add the cumin to the rest of the cooked onions and sauté 1-2 minutes. Add the lentils. Season with salt and freshly ground black pepper and cook 1-2 minutes to blend flavors.
6. Gently mix in the rice, heating for a minute or two.
7. Season with the crispy onions. Serve hot or warm.
*I was afraid of burning the onions so they are rather brownish than deeply brown