Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese, Palestinian, Jordanian, north Saudi, and Israeli diet today, both in the Middle East and in North America. While once regarded as a poor man's dish, it is today considered a high-protein, balanced healthy food by many Americans. Total Time: 70 minutes Prep Time: 10 minutes Cook Time: 60 minutes Yield: 4 Level: Easy Ingredients 1 cup brown lentils 3/4 cup long grain rice 2 cups chopped onion 2 tbs cumin 1 tbs salt 2 tbs olive oil 4 cups water 1 cup Sauteed onions for garnish 2 tbs fresh parsley for garnish Directions In a 3 or 4 quart pot, on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized. Add the rice and lentils and stir with the onions, add the 4 cups of water and stir, add the salt, stir again and then cover and let cook on medium/low heat for about 40 minutes, stir in between. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard. Spread the mujaddara in a plate and top with caramelized brown sauteed onions in butter. Serve with yogurt or salad.