2 tablespoons butter (use margarine to make vegan or parve)
2 tablespoons vegetable oil
¼ cups white wine or vermouth (optional)
½ cups brown or green lentils (not red or french lentils)
1½ cups long grain white or brown rice
1 cinnamon stick
¼ teaspoon ground cinammon
¼ teaspoon ground cumin
Salt and pepper
Directions
Melt the butter along with the oil and 1 teaspoon salt in a larg skillet, and add the onions. Set heat on medium-high and stir occasionally until soft and very brown, about 30 minutes. De-glaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor.
Meanwhile, combine the rice, lentils and cinnamon stick in a pot. Cover with 2 inches of water and bring to a boil. Reduce the heat and simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; pick out and discard the cinnamon stick. When everything is cooked combine the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
To serve, form a large mound of rice and top with the remaining caramelized onions. Pass a bowl of garlic-lemon yogurt (recipe below) to mix in as desired. It is excellent hot and at room temperature, and just gets better after a day in the refrigerator.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/mujadara-with-garlic-lemon-yogurt/