Mujadarra (Lentils with Rice)

Ingredients

• 14 ounces dry brown lentils Lentils, raw
• 2 carrots , grated Carrot, raw
• 3 tablespoons olive oil Olive oil
• 2 onions , thinly sliced Onion, raw
• 3 cloves garlic , crushed Garlic, raw
• 2 tablespoons water , or more as needed Water
• 1 1/2 teaspoons ground cumin Cumin, ground
• 1/4 teaspoon ground cayenne pepper (optional) Cayenne pepper
• 1/4 teaspoon yellow curry powder (optional) Curry powder
• Salt and pepper to taste
• 4 cups cooked brown rice (or white rice) Brown rice, long-grain, cooked

Instructions

1. Bring a large pot of lightly salted water to a boil. Add lentils and cook until slightly tender, about 10 minutes. Add grated carrots; cook another 10 minutes. Drain.
2. Heat olive oil in the same pot over medium heat. Add onions and garlic; cook, stirring, until translucent, 5–7 minutes. Add lentils and carrots; reduce heat to medium-low. Add water as needed to keep from drying out.
3. Sprinkle in cumin, cayenne, curry powder, salt, and pepper. Stir until heated through and fragrant, about 5 minutes. Serve over rice.