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Megadarra (Brown Lentils and Rice with Caramelized Onions)

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Yield 11 servings (serving size: 1/2 cup)
Megadarra (me-ga-DAR-ra) is immensely popular in Egypt, as it is in the rest of the Arab world. (Elsewhere, the dish is pronounced mu-jah-DRA.) It's served either warm or at room temperature as a mezze, or appetizer, often accompanied by yogurt. Large quanities of dark caramelized onions are the best part.

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 7 cups vertically sliced onion
  • 4 1/2 cups water
  • 1 1/4 cups lentils
  • 1 1/4 cups long-grain rice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 222
  • caloriesfromfat 22 %
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 3.7 g
  • polyfat 0.6 g
  • protein 8.5 g
  • carbohydrate 35.6 g
  • fiber 8.3 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 222 mg
  • calcium 34 mg

How to Make It

  1. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onion; cover and cook 15 minutes or until soft, stirring occasionally. Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Keep warm.

  2. While onion cooks, bring 4 1/2 cups water to a boil in a large saucepan. Add lentils; cook 20 minutes or until tender. Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook 25 minutes or until lentils and rice are tender. Spoon lentil mixture into a shallow dish; top with remaining onion. Drizzle 1 tablespoon oil over lentils.