MJADRA - Rice with Lentils and Caramelized Onions

Soak the cup of lentils in water, completely covering the grains, letting them rest for a minimum of 4 hours.

After soaking, discard the water, drain, and strain the lentils.

In a pot, heat a generous drizzle of olive oil and brown the garlic cloves over low heat, stirring constantly so they don't burn.

Add the rice and the drained lentils to the pot and sauté briefly.

Season with salt, cumin, turmeric, and smoked paprika, sautéing the spices to release flavor.

Add the four cups of previously heated water, mix, and cook over low heat with the pot partially covered for approximately 15 minutes, or until the rice is cooked and the water has evaporated.

While the rice is cooking, prepare the caramelized onions: in another pot, heat olive oil, add the onions cut into half-moons, salt, and a pinch of brown sugar (optional).

Cook the onion over medium-low heat, stirring constantly, until it softens and achieves a deep golden color, stopping the cooking before it starts to taste bitter.

As soon as the rice and lentils are done, lightly fluff the mixture with a fork to separate the grains.

Cover the pot completely and let the mixture rest for a minimum of 10 minutes to finish evaporating any remaining water and aerate the texture.

Serve the rice and lentil mixture, finishing with chopped fresh herbs and the caramelized onions on top.