Mujadara Recipe

Toast the onions: Peel two of the onions, cut in half lengthwise and then into 3/4-inch-thick slices. Cook in oil over medium-high heat in saute pan with a heavy bottom until onions are dark golden brown, 10 minutes or more. Stir occasionally so they cook evenly and don't burn. Remove using slotted spoon, leaving oil in pan; drain onions well on paper towels.

Cook lentils and rice: Peel and chop remaining onions. Rinse len tils. Saute onion in olive oil (replenish as needed) until tender. Add lentils and stir to coat. Add water and stir in seasonings; bring to boil. Simmer about 10 minutes, until tender. Rinse rice and add to lentils. Cook about 25 minutes until rice is done.

Presentation: Serve, sprinkled with toasted onions.

Per 2-cup serving: calories, 442; fat, 22 grams; calories from fat, not available; carbohydrates, 45 grams; protein, 12 grams; fiber, 11 grams; choles terol, not available; sodium, 694 milligrams.