Mujaddara (Naturally Vegan — Lentils and Rice)

Ingredients

• 200g brown lentils
• 150g long-grain white rice
• 60ml extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp Aleppo pepper
• 600ml vegetable stock
• 10g sea salt
• 5g Tellicherry black pepper
• 30g fresh flat-leaf parsley, chopped

Method

1. 1
   Rinse lentils and rice separately under cold water until water runs clear; set aside.
2. 2
   Heat olive oil in a heavy-bottomed pot over medium; cook onion 8–10 minutes until deep golden, stirring occasionally.
3. 3
   Add garlic, cumin, and Aleppo pepper; cook 1 minute until fragrant.
4. 4
   Add lentils, rice, and vegetable stock; bring to a boil, then reduce to low heat.
5. 5
   Cover and simmer 30 minutes until grains are tender and liquid is absorbed.
6. 6
   Season with salt and black pepper; fold through parsley and rest 5 minutes before serving.