My husband likes lentils because their “meaty,” filling and inexpensive. I like experimenting with vegetarian meals that are satisfying and expand out palate. Mujadara is a traditional Middle Eastern recipe made with rice, brown lentils, and caramelized onions. It’s typically served as a side dish but this version can totally stand a lone. This fabulous recipe comes from the website, kitchn.
In a large saucepan, bring the broth to boil. Add the brown rice, lentils, and some salt then bring back to a boil. Simmer for 40 minutes, aka until the rice and lentils are cooked through (check in case the liquid dries up). When finished, remove from the heat, but keep the lid on for another 10 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the sliced onions and cook until deeply browned and beginning to caramelize, about 20 minutes (I did this simultaneous to the rice and lentils cooking). When the onions are deeply golden and almost finished, add in the minced garlic and cook for another 2 minutes.
Fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot. Reserve the rest of the onions for serving.
In the same skillet you cooked the onions in crack the eggs and fry ’em up! (who wants to clean two skillets anyways!)
Divide the mujadara equally between 4 bowls and place a fried egg into each bowl. Garnish with the remaining caramelized onions, paprika, harissa, and toasted pine nuts.
I feel like this would also be super delicious with some wilted greens or diced tomatoes – the possibilities are endless!