Mujadarah
Lentils, rice, and caramelized onions
Ingredients
- 1 cup dried brown lentils (rinsed, small stones or debris removed)
- 4 cups water – divided (chicken, lamb or beef stock can be substituted for non-vegetarians - divided)
- salt (to taste)
- 5 Tbsp. olive oil (divided)
- 1 cup uncooked rice
- 2 large onions ( thinly sliced)
- ¼ cup flat-leaf parsley (chopped)
Instructions
Directions for cooking Lentils:
- In a saucepan, add the lentils, 2 cups of the water or stock, and a pinch of salt. Bring to a boil; cook about 1 minute.
- Reduce heat to low, cover the saucepan, and cook about 25-30 minutes, or until lentils are tender. Add more liquid, if necessary.
- Remove from heat, drain excess liquid, if necessary. Set aside.
Rice preparation:
- While lentils are cooking, start preparing the rice. In a second saucepan, heat 2 Tbsp. olive oil. Add the rice and saute about 2 minutes.
- Add the remaining 2 cups of water or stock, bringing it to a boil.
- Reduce the heat, cover the saucepan, and cook about 20 minutes, or until all of the liquid is absorbed and the rice is tender. Set aside.
Onion preparation:
- While the rice is cooking, begin preparing the onions. In a large skillet, heat the remaining 3 Tbsp. of olive oil using a medium heat setting.
- Saute the onions for about 8-10 minutes, or until they begin to tenderize and caramelize, turning a deep-golden brown.
To Assemble the Mujadareh:
- In a mixing bowl, gently combine the lentils and rice. Arrange on a serving platter.
- Spread the onions on top, and sprinkle with chopped parsley
Notes
OK, I know some of you are saying – TOO MUCH WORK. Well here’s a short-cut version.
Short-cut mujadarah
Serves 4-5 Ingredients:
1-15 oz can lentils, rinsed & drained
2 cups leftover, plain cooked rice – or instant rice
1 to 2 onions ( depends on how much onion you like), sliced and sauteed in olive oil until golden brown.
Salt and pepper, to taste
Parsley, chopped Directions:
1. Combine the lentils and cooked rice,thoroughly heating them. Place on serving platter.
2. Top with sauteed onions.
3. Sprinkle with parsley.
Serves 4-5 Ingredients:
1-15 oz can lentils, rinsed & drained
2 cups leftover, plain cooked rice – or instant rice
1 to 2 onions ( depends on how much onion you like), sliced and sauteed in olive oil until golden brown.
Salt and pepper, to taste
Parsley, chopped Directions:
1. Combine the lentils and cooked rice,thoroughly heating them. Place on serving platter.
2. Top with sauteed onions.
3. Sprinkle with parsley.
Tried this recipe?Let us know how it was!