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Mujadara: Lentils and Rice with Crispy Onions


Serves: 4-6


1 cup small brown lentils, sorted and rinsed
4 cups water, divided
ΒΌ cup canola oil
2 large yellow onions, diced (4 cups)
1 tsp kosher salt, more to taste
1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained
black pepper
1 tbsp extra virgin olive oil
Parsley or parsley flakes for garnish

For the fried crispy onion garnish (optional):
Canola oil for frying
1 large yellow onion cut in very thin rings



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