Saute the onions in a non-stick pan until dark golden brown.
In a medium pot, bring 3 cups of water to a boil. Add the lentils and simmer for 20 minutes.
Add the rice, fried onions, remaining ½ cup of water, chicken soup powder, salt, and black pepper to the pot. Mix well.
Bring to a simmer again, and simmer for an additional 25-30 minutes.
Personal notes
Our family majadara is the kind of food you grow up eating and never really stop craving.
What makes this classic Middle Eastern dish so special is the balance of flavors:
earthy lentils, fragrant rice, and deeply caramelized onions. Each ingredient is simple on its own,
but together they create a dish that feels rich and comforting.
And every time I make it, without fail, I find myself thinking, why don't I make this more often?
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Alternatives:
Substitute the green lentils with
French green lentils, which are smaller.
Reduce the French lentil cooking time by 5 minutes.
