Mujaddara

Ingredients:

grapeseed oil
3 onions, sliced
1-1/3 cup brown lentils
1 cup basmati brown rice
2 cloves garlic, minced
2 teaspoons cumin seed
1 tablespoon coriander seed
1/2 cup vegetable stock
1/2 teaspoon turmeric
1-1/2 teaspoon allspice
1/2 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon sugar
salt and pepper, to taste
1 cup imitation ground beef (optional)
2 tablespoons flour
small cherry tomatoes
sliced persian cucumber
chopped mint
chopped parsley
toasted pine nuts
toasted golden raisins
yogurt


Soak the lentils and the rice in some water.

Caramelize the onions in the grapeseed oil. Add garlic and salt 10 minutes before onions are done. Remove from heat.

Boil lentils in water for about 15 minutes until al dente.

Meanwhile, add a little bit of oil to a saucepan and stir in cumin and coriander seeds. Add vegetable stock, water, rice, turmeric, allspice, cloves, cinnamon, sugar, salt, and pepper. Bring to a simmer, then cover and allow to cook until rice is tender. Add lentils, imitation ground beef, and half the caramelized onion.

Add oil to remaining onion and fry, adding flour as needed, until onions are crispy. Remove from heat,

To serve, scoop rice mixture into a plate or bowls and top with the fried onion. Serve with sides of tomato, cucumber, parsley, mint, pine nuts, golden raisins, and yogurt.