By emensah m
Rinse and drain the lentils, then place them in a pot with 500ml of water. Bring to a boil, then reduce heat and simmer until just tender, about 15-20 minutes. Drain and set aside.
While the lentils are cooking, finely slice the onions. Heat 1 tbsp of olive oil in a pan over medium heat and add the onions. Cook, stirring occasionally, until deeply caramelized, about 15 minutes. Remove from the pan and set aside.
In the same pan, heat the remaining 1 tbsp of olive oil. Add the rice and saute for 1-2 minutes until slightly translucent.
Add the cooked lentils to the rice, along with cumin, a pinch of cinnamon, salt, and black pepper. Pour in 300ml of water. Cover and simmer over low heat until the rice is cooked, about 15-18 minutes.
Fluff the lentil and rice mixture with a fork. Serve topped with the caramelized onions.
For the salad, dice the cucumber and tomatoes. Chop fresh mint and parsley to your liking.
In a bowl, combine diced cucumber, tomatoes, mint, parsley, and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
Serve the mujaddara with a side of cucumber-tomato salad and, if desired, a dollop of plain yogurt.
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This Main Course Middle Eastern Vegetarian recipe is ready in 45 minutes and features Green or Brown Lentils, Long-grain Rice, Onions and other delicious ingredients. Contains 450 calories total.
Rinse and drain the lentils, then place them in a pot with 500ml of water. Bring to a boil, then reduce heat and simmer until just tender, about 15-20 minutes. Drain and set aside.
While the lentils are cooking, finely slice the onions. Heat 1 tbsp of olive oil in a pan over medium heat and add the onions. Cook, stirring occasionally, until deeply caramelized, about 15 minutes. Remove from the pan and set aside.
In the same pan, heat the remaining 1 tbsp of olive oil. Add the rice and saute for 1-2 minutes until slightly translucent.
Add the cooked lentils to the rice, along with cumin, a pinch of cinnamon, salt, and black pepper. Pour in 300ml of water. Cover and simmer over low heat until the rice is cooked, about 15-18 minutes.
Fluff the lentil and rice mixture with a fork. Serve topped with the caramelized onions.
For the salad, dice the cucumber and tomatoes. Chop fresh mint and parsley to your liking.
In a bowl, combine diced cucumber, tomatoes, mint, parsley, and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
Serve the mujaddara with a side of cucumber-tomato salad and, if desired, a dollop of plain yogurt.
Calories per Serving: 450
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