Mujadara

🛒 Ingredients

• Brown Lentils 120 g · 168 kcal
• Basmati Rice 135 g · 162 kcal
• Large Onions 150 g · 60 kcal
• Olive Oil 17 g · 155 kcal
• Ground Cumin 0 g · 2 kcal

👨‍🍳 Instructions

1. Rinse lentils thoroughly and soak in cold water for at least 30 minutes, or up to 2 hours; drain well.
2. In a large pot, combine the drained lentils with 3 cups of fresh water and 1/2 tsp salt; bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still firm.
3. While lentils cook, rinse basmati rice until water runs clear; drain and set aside.
4. Once lentils are tender, add the rinsed rice, ground cumin, 1 tsp salt, and 1.5 cups fresh water to the pot; stir gently.
5. Bring the mixture to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is tender and water is absorbed.
6. While the lentil and rice mixture cooks, slice the onions thinly. In a separate large pan, heat the olive oil over medium-high heat.
7. Add the sliced onions to the hot oil and fry, stirring occasionally, for 20-30 minutes until deeply golden brown and crispy; remove some for garnish and set aside.
8. Gently fold the remaining caramelized onions into the cooked lentil and rice mixture. Season with black pepper to taste.
9. Serve warm, garnished with the reserved crispy onions and fresh parsley if desired. Mujadara is often accompanied by a simple cucumber and tomato salad or plain yogurt.