This dip is a loose interpretation of the Levantine Dish Called Mujadara also spelled Mejadra.

Mujadara is basically a pilaf of regular lentils, long grain rice and Crispy onions.

I came up with this dish because my husband doesn’t like the texture of lentils and will only eat them mushy or in a soup.

First start off your onions

You need a baking pan drizzled with extra virgin olive oil,

Drizzle of balsamic vinegar

a few bay leaves

a few black peppercorns

4 pealed red onions cut in halves sliced thin and also drizzle the tops with extra virgin olive oil.

Place pan in a 325 degree oven on your middle rack and roast 3 hours.

For your lentils

I used 3 1/2 cups of lentils that were 1/2 the regular brown ones and half pink lentils. The pink ones turn mushy and the brown ones give a little texture. You cover the washed and rinsed lentils with a good cover of water. Add your spices.

2 teaspoons coriander

1 teaspoon black pepper

1 teaspoon kosher salt

1 teaspoon cumin

1/2-1/4 teaspoon caynee (if you eat this the same day the 1/2 t. taste almost too hot but the next day it’s more mellow)

1 cinnamon stick

Bring this mixture up to a boil and then reduce to a simmer and then cover the pot. Your lentils will be done in 15-20 minutes. You might need to add one cup of water for the texture you want. (when the lentils are done remove the cinnamon stick)

When your onions are done they will look like this.

Pull the crispy ones off and set to the side of the pan.

 

Mix all those melty sweet onions into the lentils.

Mix and serve topped with the crispier onions and optional chopped scallions and sour cream or yogurt.