VIBES: Sheila E “A Love Bizarre”
Adapted from Bon Appetit
4 cups water
1 cube knorrs vegetable bullion
1 cup french green or brown lentils / rinsed
1 bay leaf
kosher salt/ fresh ground pepper
2 tbsp olive oil
4 large purple onions, thinly sliced
1 1/2 tsp cumin seeds
1 cup chopped cilantro (or parsley or mint)
lemon wedges for serving
Bring water and bullion cube to a boil in a large saucepan over medium-high heat. You can also use chicken or vegetable stock. Add rice, lentils, and bay leaf and return to a boil. Reduce heat to medium-low, cover, and simmer until rice and lentils are tender, 35–45 minutes. Remove pan from heat and let sit 5–10 minutes (there should still be some broth remaining). Discard bay leaf and season with salt and pepper. Set rice mixture aside.
Heat oil in a medium skillet over medium heat. Add onions and cumin seeds and toss to coat. Cook, stirring often and adding water to pan as needed to prevent burning, until onions are golden brown and soft, 20–25 minutes.
Mix half of onion mixture and half of herbs into rice mixture; season with salt and pepper. Top mujadarra remaining onion mixture, and remaining herbs, and serve with lemon wedges for squeezing over.