Mujadara, which could be described as the Lebanese version of Egyptian koshari. They both feature lentils, rice, lots of fried onions and cumin. This recipe didn't call for pasta, but it would have been good, too. I think I should have done almost twice as many onions, but overall this was very good. We served it with plain yogurt which was a surprisingly good addition. Bonus: used up a lingering half bag of brown lentils. My only other note is to use basmati rice next time, for more flavor.
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