Magadara (Rice with lentils)

By Shai Barak
Servings: Serves 4.



Place the lentils in a pot and cover with cold water. Bring to boil and simmer until they start to soften, about 25 minutes. strain.

Lightly brown the chopped onion in the oil (only until golden), add the rice and seasonings. (I would wait with the salt until adding the broth, sometimes it's salty enough).

In a separate pot or in the microwave, bring the broth to a boil. Add the partially cooked lentils and the hot broth to the rice and onions. Simmer covered for 20 minutes. In the meantime, brown the onion slices in oil until crisp, and when the rice is done, scatter the crispy onion slices on top. (If the rice absorbed all the liquids and starts to burn before fully cooked, you might need to add a little more boiled chicken broth or water)