Rice And Lentil Pilaf

Mjadara is the Arabic name for the pilaf.it is a complete meal full of fiber and protein.I love to serve it with a lemony cabbage salad or a simple tomato and onion salad.it is divine for lunch or as one of the choices for a mezze spread.even cold mjadara is equally delicious.take it for your lunch at work instead of a sandwich.

4-6 servings

1 cup puy lentils or brown
4 cups chicken stock
4 tbs olive oil
1 medium onion finally chopped
1 cup basmathi rice ,presoaked and drained 
1 tsp all spice
1 tsp cinnamon
salt and pepper

2 onion slice in thin rounds to garnish
pea nut oil to fry

How To Make 

1. In a medium pot place the lentils and cover  them with the stock.bring to a boil to cook the lentils to Al Dante for 10 minutes.turn off the heat and set a side 
2. In a large skillet heat the olive oil and fry the chopped onion until soft.pour on top of the lentils .add in the drained rice,all spice,cinnamon,salt and pepper.
3. Bring the pot back to the heat and bring everything to a boil.turn down the heat,cover and leave to simmer until all the liquid is absorbed and the rice is fully cooked for about 12 minutes .leave covered until ready to use.
4. Sprinkle about 1/2 tsp of salt on the onion and toss .leave aside for 5 minutes.wash with cold water and drain well.
5. Place the onions in a clean dish towel and dry completely.  fill a deep fry pan with about 5 cm oil and heat.fry the onions until they are crispy and golden.
6. Remove and drain on absorbent paper.serve garnished with the crispy onions rounds.