By emensah m
Rinse the brown lentils thoroughly under cold water. Place them in a pot with 600 ml of water and bring to a boil. Reduce the heat, cover, and simmer for 20-25 minutes or until tender but not mushy. Drain and set aside.
Rinse the brown rice under cold water. In a separate pot, bring 400 ml of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and has absorbed all the water.
In a large frying pan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they turn golden brown and caramelized, about 10-15 minutes. Remove from heat.
In a bowl, combine the cooked lentils, rice, and half of the caramelized onions. Season with salt, black pepper, and cumin. Mix gently to combine all ingredients.
To prepare the cucumber-mint yogurt, mix the plain low-fat yogurt, grated cucumber, fresh mint, lemon juice, a pinch of salt, and black pepper in a bowl. Stir well until all ingredients are evenly incorporated.
Serve the Mujaddara by placing the lentil and rice mixture on a platter. Top with the remaining caramelized onions and serve alongside the cucumber-mint yogurt. Enjoy warm or at room temperature.
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This Middle Eastern Vegetarian Main Course recipe is ready in 45 minutes and features brown lentils, brown rice, large onions, thinly sliced and other delicious ingredients. Contains 380 calories total.
Rinse the brown lentils thoroughly under cold water. Place them in a pot with 600 ml of water and bring to a boil. Reduce the heat, cover, and simmer for 20-25 minutes or until tender but not mushy. Drain and set aside.
Rinse the brown rice under cold water. In a separate pot, bring 400 ml of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and has absorbed all the water.
In a large frying pan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they turn golden brown and caramelized, about 10-15 minutes. Remove from heat.
In a bowl, combine the cooked lentils, rice, and half of the caramelized onions. Season with salt, black pepper, and cumin. Mix gently to combine all ingredients.
To prepare the cucumber-mint yogurt, mix the plain low-fat yogurt, grated cucumber, fresh mint, lemon juice, a pinch of salt, and black pepper in a bowl. Stir well until all ingredients are evenly incorporated.
Serve the Mujaddara by placing the lentil and rice mixture on a platter. Top with the remaining caramelized onions and serve alongside the cucumber-mint yogurt. Enjoy warm or at room temperature.
Calories per Serving: 380
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