Mujadara

I seem to have fallen in love with lentils, in pretty much any form I can get them. Which is nice because it gives me a good source of protein and iron as well as a fair amount of uncomplicated meals. This is one of those meals; however, it does take a long time to do because you need to caramelize onions. Mujadara is basically rice, lentils, caramelized onions, and a bit of spices all mixed together and eaten hot. So if you don't like caramelized onions, move on, it's basically what the entire dish tastes like. This dish is of lebanese origin and from what I've been told usually only served at more legitimate ethnic lebanese restaurants; it's not as popular as something like falafel(it is just as tasty though). Here's the recipe:

Mujadara

4 tablespoons oil
3 pounds white onions

1.5 cups green or brown lentils(red or white will fall apart, indigo will be too stiff)
2 cups long grain brown or wild rice

1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Sea Salt & Pepper
Fresh parsley leaves(optional)

Slice the onions into moderately thin rings and add to a deep pan with the oil and cook on medium-low heat until the onions are very soft, around 45 minutes. Don't put a lid on this like I did, it will just make the next step take much longer. Once the onions are sufficiently soft, raise the heat to medium high and cook until they are a deep brown and have sweetened. Mix half of these with the cooked rice, lentils, and spices*. Add the other half of the onions on the top of the dish and garnish with the parsley leaves. Serves four.

*Cook the rice plain in the ordinary fashion. Cook the lentils so they are still somewhat firm but not underdone. If you let them start to break apart it will still taste fine but you'll lose the proper texture and aesthetic appeal. I recommend a cup and half of water per cup of lentils and to cook them for around 30-45 minutes.