Megadarra (Brown Lentils and Rice with Caramelized Onions)

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.

Yield: 11 servings (serving size: 1/2 cup)

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

Preparation

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.

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.

Nutritional Information

Calories:

222 (22% from fat)

Fat:

5.4g (sat 0.8g,mono 3.7g,poly 0.6g)

Protein:

8.5g

Carbohydrate:

35.6g

Fiber:

8.3g

Cholesterol:

0.0mg

Iron:

3.1mg

Sodium:

222mg

Calcium:

34mg