Lentil Rice (Mujadara)

Rinse the lentils thoroughly with plenty of water, using the floating method to remove any loose skins.

Cook the lentils in a pot with water, adding salt and the bay leaf.

In a skillet, melt a generous amount of margarine and butter and fry the six thinly sliced onions until well browned.

While the onion fries, chop the reserved nuts and separate the sliced almonds, which will be added to the topping.

When the lentils are very tender, drain them, separating and reserving the cooking liquid.

In the same pot used for the lentils, heat oil, sauté the all-purpose seasoning blend with cumin, and then add the rice, sautéing it well.

Add the cooked lentils to the rice and mix. Add the reserved lentil cooking liquid (or water, measuring the usual amount for rice) and a little salt, cooking semi-covered.

Return to the skillet and fry the chopped nuts and sliced almonds along with the fried onion until all the nuts are nicely browned.

As soon as the rice is cooked, turn off the heat and let it rest covered for ten minutes.

Mix two-thirds of the onion, nut, and almond topping into the cooked rice, and use the remainder to garnish the top before serving.