LebanonMiddle East

Mujadara

Name: Mujadara
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 cup Brown lentils, rinsed; ¾ cup Long-grain white rice, rinsed; 3 Yellow onion, halved and thinly sliced; ½ cup Extra virgin olive oil; 1½ tsp Ground cumin; 1½ tsp Table salt; ½ tsp Ground black pepper; 1 cup Plain yogurt, for serving (optional)

1 hr 15 minServes 6$33.42

Brown lentils and long-grain rice are cooked together with cumin until tender, then heaped with onions fried slowly in olive oil until deep brown and crisp; often served with plain yogurt.

Ingredients

1 cupBrown lentilsrinsedBuy 1 bag
¾ cupLong-grain white ricerinsedBuy 1 bag
3Yellow onionhalved and thinly slicedBuy 0.95 lb
½ cupExtra virgin olive oilBuy 1 bottle
1½ tspGround cuminBuy 1 jar
1½ tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar
1 cupPlain yogurt (optional)for servingBuy 1 tub

Method

Simmer the lentils in 4 cups water for 15 minutes, until about half cooked.
Meanwhile, cook the onions in the olive oil over medium heat, stirring often, until deep brown and crisp, 30 to 40 minutes; lift out half for the topping.
Add the rice, cumin, salt, and pepper to the lentils with enough water to cover by 1 cm; cover and cook over low heat until the rice is tender, about 20 minutes.
Fold in the onions left in the pan with their oil, rest 10 minutes, and serve topped with the crisp onions and yogurt if using.