Middle Eastern lentils and rice with caramelized onions

This dish of lentils, rice, and caramelized onions, known as Mujadara, gets a lot of table time on Meatless Mondays in our house because it's just so tasty, simple, and hearty. 

This recipe makes 5 servings at $.37 per serving, not including optional toppings such as lemon, plain yogurt, or finely chopped parsley or cilantro. If your family receives WIC, this recipe works well with the ingredients you receive in your food package.

I use my Instant Pot pressure cooker, but give alternative stovetop instructions below if you don't have one. It doubles well and the leftovers are just as tasty served at room temperature, making this a great packed lunch.

Mujadara

Ingredients
olive oil
4 onions, thinly sliced ($1.00)
1 t cumin ($.05)
1 cinnamon stick ($.10)
1 c long grain white rice ($.15)
1 c dry brown lentils ($.54)

Method
1. In a large pan over low heat, heat the oil until it is shimmering. Add the thinly sliced onions. Stir frequently for 15-20 minutes or until golden brown. Salt and pepper to taste.

2. While the onions are cooking, prepare lentils.
Pressure Cooker Method: Cover lentils with 4 1/2 cups of water (or vegetable broth) and cook for 20 minutes at high pressure. Release pressure and add half of the onions as well as the uncooked rice, cumin, salt, pepper, and a cinnamon stick. Stir to combine and cook on the "rice" setting. If the lentils and rice are not cooked through, bring to pressure for another 2-3 minutes until tender.

Stove Top Method: Cover lentils with 4 1/2 cups of water (or vegetable broth) and simmer for 20 minutes. Add half of the onions as well as the uncooked rice, cumin, salt, pepper, and a cinnamon stick. Simmer, covered, over very low heat for 15-20 minutes, or until lentils and rice are tender.

3. As the lentils and rice cook, continue to stir the onions over low heat until they're dark brown and slightly crispy.

4. Remove cinnamon stick from the lentils and rice. Fluff with a fork. Serve with the brown onions on top.

Optionally, add a squeeze of lemon and a dollop of plain yogurt to the completed dish. You can also add finely chopped parsley or cilantro, to taste. As a side dish, I like a sliced cucumber and tomato salad dressed with a little red wine vinaigrette.