By emensah m
Rinse the lentils and place them in a pot with 500 ml of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes until slightly tender.
While the lentils are cooking, thinly slice the onions. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onions and cook until caramelized, about 15-20 minutes, stirring occasionally.
Once the lentils are slightly tender, add the rice to the pot. Add the cumin, cinnamon, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir the mixture gently.
Pour in 300 ml of water to the lentil and rice mixture. Cover the pot and cook on low heat for 15-20 minutes until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the salad. Dice the cucumber and tomatoes and place them in a bowl. Chop the fresh mint and parsley and add them to the salad.
Dress the salad with the juice of one lemon, 1 tablespoon of olive oil, and a pinch of salt. Mix well and set aside.
Once the rice is cooked, stir half of the caramelized onions into the rice and lentils mixture, reserving the other half for topping.
Serve the Mujaddara topped with remaining caramelized onions. Serve the cucumber-tomato salad on the side and offer plain yogurt as an optional accompaniment.
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This Main Course Vegetarian Middle Eastern 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 the lentils and place them in a pot with 500 ml of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes until slightly tender.
While the lentils are cooking, thinly slice the onions. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onions and cook until caramelized, about 15-20 minutes, stirring occasionally.
Once the lentils are slightly tender, add the rice to the pot. Add the cumin, cinnamon, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir the mixture gently.
Pour in 300 ml of water to the lentil and rice mixture. Cover the pot and cook on low heat for 15-20 minutes until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the salad. Dice the cucumber and tomatoes and place them in a bowl. Chop the fresh mint and parsley and add them to the salad.
Dress the salad with the juice of one lemon, 1 tablespoon of olive oil, and a pinch of salt. Mix well and set aside.
Once the rice is cooked, stir half of the caramelized onions into the rice and lentils mixture, reserving the other half for topping.
Serve the Mujaddara topped with remaining caramelized onions. Serve the cucumber-tomato salad on the side and offer plain yogurt as an optional accompaniment.
Calories per Serving: 450
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