Mujadara with Cucumber Salad

Ingredients:
Mujadara:

1 cup brown or green lentils, rinsed

1/2 cup basmati or long-grain rice, rinsed

2 large onions, thinly sliced

3-4 tablespoons olive oil

4 cups water or vegetable broth

1 teaspoon ground cumin (optional)

1/2 teaspoon ground coriander (optional)

1/2 teaspoon ground cinnamon (optional)

Salt and pepper, to taste

Cucumber Salad:

2-3 cucumbers, thinly sliced

2-3 tablespoons olive oil

2 tablespoons lemon juice

1 garlic clove, minced

Salt, to taste

Instructions:

Cook the Lentils:
- In a medium pot, bring the lentils and water or broth to a boil. Reduce heat and simmer for about 20 minutes, or until the lentils are just tender.
Caramelize the Onions:
- While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown and caramelized (about 15-20 minutes).
Add the Rice and Spices:
- Once the lentils are tender, add the rinsed rice, cumin, coriander, cinnamon (if using), and a pinch of salt and pepper. Stir to combine.
- Cover and simmer for another 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.
Make the Cucumber Salad:
- In a bowl, toss the cucumber slices with olive oil, lemon juice, minced garlic, and a pinch of salt.
Serve:
- Fluff the mujadara with a fork, top with the caramelized onions, and serve alongside the fresh cucumber salad.
- Dip with Terranean Pita Chips for that extra crunchy and flavorful bite!