Mujadara
A comforting dish of cooked lentils together with groats or rice, garnished with sautéed onions.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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