Esau's Lentils - Mujadara

• 1 Tablespoon olive oil
• 3/4 cup red onion finely diced
• 1/2 pound lamb ground lamb (beef can be used), optional
• 3 garlic cloves minced
• 2 tablespoons parsley leaves chopped
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 2 cups rice uncooked
• 3 1/2 cups water from the cooked lentils
• 2 cups lentils cooked
• 1 tablespoon lime juiced (optional)

Crispy Onions:

• 2 onions red onions are best, sliced thinly
• 1 Tablespoon cornstarch
• 4 tablespoons oil neutral tasting oil or olive oil

Toppings:

• 1/4 cup Feta cheese, optional
• 1/3 cup fresh parsley cilantro and mint, minced, optional
• 1/2 cup pomegranate arils, optional
• Dollop of  yogurt or sour cream, optional

Instructions

1. Cook the lentils and save the water.
2. In a large deep skillet, preheat the olive oil over medium high heat. Add in the onions and sauté for 2 minutes. Then add in the lamb (or beef) - if using, garlic and herbs. Season with salt, pepper, allspice and nutmeg and sauté for 10 minutes until the lamb has cooked through.
3. Add in the rice and toss for 2 minutes with the lamb, then add in the lentils water and cover the skillet.
4. Bring to a boil and lower the heat to low. Allow the rice took for 20-30 minutes until tender.
5. In the meantime, make the crispy onions by tossing the sliced onions in cornstarch and then pan fry for 10 minutes tossing every few minutes until golden. Drain on a paper towel lined plate.
6. Once the rice is cooked, add in the cooked lentils and blend well.
7. Serve the Mujadara on a serving dish, topped with the crispy onions and your favorite toppings. Enjoy!!
   
   Wiki: Without meat, it was a medieval Arab dish commonly consumed by the poor, reputed to be a derivative of the "mess of pottage" Jacob used to buy Esau's birthright.

 Sources: Two Purple Figs  & Epicurious