Middle Eastern

Mujadara

Name: Mujadara
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup brown or green lentils (rinsed); 1 cup long-grain white rice (rinsed); 3 large yellow onions (thinly sliced); 1/2 cup extra virgin olive oil; 1.5 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper

A comforting dish of cooked lentils together with groats or rice, garnished with sautéed onions.

45 minutes

Serves 4

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
In a medium pot, combine the rinsed lentils with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the lentils are par-cooked but still firm.

2
While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and fry slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and dark brown.
3
Remove half of the caramelized onions from the skillet and set aside for garnish.
4
Drain the par-cooked lentils, reserving 2 cups of the cooking liquid.
5
In the skillet with the remaining onions and oil, add the rinsed rice, par-cooked lentils, cumin, salt, and pepper. Stir to toast the rice for 1 minute.
6
Pour in the reserved 2 cups of lentil water. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Serve topped with the reserved caramelized onions.

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