By emensah m
Rinse the brown lentils under cold water. Place them in a pot with 600 ml of water, bring to a boil, then reduce the heat and let them simmer for 20 minutes, or until they are tender but not mushy. Drain any excess water and set the lentils aside.
In a separate pot, add the brown rice with 200 ml of water and a pinch of salt. Bring to a boil, cover, and simmer for 30-35 minutes until the rice is tender and fully cooked. Fluff with a fork and set aside.
In a large pan over medium heat, heat the olive oil. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Remove half of the onions and set aside for garnishing.
Add the cooked lentils and rice to the remaining onions in the pan. Season with cumin, salt, and black pepper. Stir well to combine all the ingredients and cook for 5 more minutes to allow the flavors to meld together.
In a bowl, mix together the plain low-fat yogurt, grated cucumber, chopped mint, lemon juice, salt, and black pepper to taste. Chill in the refrigerator until ready to serve.
Serve the Mujaddara warm, topped with the reserved caramelized onions, and the cucumber mint yogurt sauce on the side.
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This Main Course Vegetarian Middle Eastern recipe is ready in 45 minutes and features brown lentils, brown rice, large onions, thinly sliced and other delicious ingredients. Contains 405 calories total.
Rinse the brown lentils under cold water. Place them in a pot with 600 ml of water, bring to a boil, then reduce the heat and let them simmer for 20 minutes, or until they are tender but not mushy. Drain any excess water and set the lentils aside.
In a separate pot, add the brown rice with 200 ml of water and a pinch of salt. Bring to a boil, cover, and simmer for 30-35 minutes until the rice is tender and fully cooked. Fluff with a fork and set aside.
In a large pan over medium heat, heat the olive oil. Add the thinly sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Remove half of the onions and set aside for garnishing.
Add the cooked lentils and rice to the remaining onions in the pan. Season with cumin, salt, and black pepper. Stir well to combine all the ingredients and cook for 5 more minutes to allow the flavors to meld together.
In a bowl, mix together the plain low-fat yogurt, grated cucumber, chopped mint, lemon juice, salt, and black pepper to taste. Chill in the refrigerator until ready to serve.
Serve the Mujaddara warm, topped with the reserved caramelized onions, and the cucumber mint yogurt sauce on the side.
Calories per Serving: 405
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