Mujadara Hamra

🛒 Ingredients

• Red lentils (dry) 45 g · 161 kcal
• Short-grain rice (dry) 45 g · 162 kcal
• Yellow onion 80 g · 32 kcal
• Olive oil 12 g · 106 kcal
• Tomato paste 15 g · 12 kcal
• Ground cumin 1 g · 4 kcal

👨‍🍳 Instructions

1. Rinse red lentils and short-grain rice separately until water runs clear; set aside.
2. Finely slice the yellow onions. In a large pot or deep pan, heat half of the olive oil over medium-low heat.
3. Add the sliced onions and a pinch of salt. Sauté slowly, stirring occasionally, for 20-25 minutes until deeply caramelized and soft; remove about a third for garnish and set aside.
4. Add the remaining olive oil, rinsed lentils, tomato paste, ground cumin, and a generous pinch of salt and pepper to the pot with the remaining onions.
5. Stir well, then add enough water or vegetable broth to cover the lentils by about 2-3 cm. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
6. Add the rinsed rice to the pot, stir gently, and if needed, add a little more water so the liquid barely covers the rice. Cook covered on low heat for another 20-25 minutes, or until rice and lentils are tender and liquid is absorbed.
7. Fluff with a fork and serve hot, garnished with the reserved caramelized onions.