In the Middle East, lentils are often simmered with cumin and turmeric for a dish called Mujaddara, where the cooked lentils (often brown) are layered with rice and caramelized onions. The timing here is critical: you want the lentils to be al dente so they don’t melt into the rice. A 20-minute soak and a 15-minute simmer usually do the trick.
Fun fact: Lentils were found in Egyptian tombs dating back over 8,000 years. So when you soak them, you’re following a practice older than the pyramids—just with a better stove.
