Mujadarra Middle Eastern Lentils
and Rice with Caramelized Onions
By:Kaylyns kitchen
Cook rice in water following package
directions, or cook in a rice cooker.
When rice is done, cover and keep
warm until you add it to the lentils.
Rinse lentils, then place in heavy pot
Ingredients
Directions
Nutrition
with a tight fitting lid, add 1 quart water, and let lentils simmer over very
low heat uncovered until they are soft
count
minutes
calories
(about 20-30 minutes, but cooking time
will depend on how fresh the lentils are so keep checking until they are Ingredients
soft but still have a slight bite to them.) When lentils are cooked, cover 3/4 cup long grain
and let them absorb any leftover water.
white rice
7
510
80
1 cup brown lentils
While lentils cook, chop onions. Heat olive oil in heavy frying pan, then
add onions, reduce heat to medium-low and start to brown onions, stir- (rinsed)
ring every few minutes. Continue to cook onions, stirring often, until 3 cups yellow onthey are deeply browned and caramelized, about 20-25 minutes. Don’t ion (cut into quarrush this step; the onions will be bitter if they’re cooked at high heat.
When onions are browned, remove half the onions to drain on a paper
towel to crisp. Sprinkle 1/4 tsp cumin into the rest of the onions in the
pan and saute 1-2 minutes.
Use a slotted spoon to transfer the cooked lentils to the pan with
the onions, leaving behind any water that’s not absorbed. Season the
cooked lentils and onions with salt and freshly ground black pepper
and cook 1-2 minutes to blend flavors.
Gently mix cooked rice into the lentils and caramelized onions, heating
for a minute or two if the rice is not hot. Put Mujadarra on a serving
dish, top with crispy caramelized onions, and serve hot or warm.
ter slices, or more)
1/3 cup olive oil
(use high-quality
olive oil with good
flavor for this dish)
1/4 tsp ground
cumin
salt
ground black pepper