Lebanese Moudardara

• Add the sliced onions and oil to a medium sized pot. Stir fry on medium heat for about 5 minutes. Lower the heat to low and let them caramelize for about 20-25 minutes stirring occasionally so they don’t burn.
• While the onions are caramelizing, wash the lentils in cold water and add to a pot along with 4 cups of cold water.
• Bring the lentils to a boil then cover the pot and reduce the heat to a rolling boil for about 20 minutes until they are almost done. The lentils will continue cooking when we add them to the rice later. If the pot is boiling over, reduce the heat.
• Once the onions are caramelized transfer them to a bowl, leaving as much as you can of the oil in the pot.
• Wash the rice in cold water and drain.
• Put the rice in the pot you used for the onions and stir fry until the rice is coated with the oil.
• Drain the lentils and reserve the water.
• Add the lentils to the rice and mix.
• Add the reserved water from the lentils enough to cover the mix with about a quarter inch higher than the top of the lentil/rice.
• Add salt and pepper to taste.
• Cover the rice and lentil mixture with a lid and cook for about 20-25 minutes on low until the rice is tender. Taste and adjust the salt as necessary.
• Serve the moudardara and sprinkle with cumin to taste. Top with the caramelized onions.
• Serve with any salad or plain yogurt.

This recipe was submitted by Wafa El Solh as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.