By emensah m
Rinse lentils under cold water. In a pot, add lentils and cover with twice the volume of water. Bring to a boil, then simmer for about 20 minutes until tender but still firm. Drain and set aside.
While lentils cook, slice onions thinly. Heat 1 tbsp of olive oil in a pan on medium heat. Add onions, a pinch of salt, and cook slowly, stirring frequently, until onions are caramelized and golden brown, about 20-25 minutes. Set aside.
In the same pot used for lentils, add the remaining 1 tbsp of olive oil. Add the rice and stir for 1-2 minutes to coat the grains. Add cooked lentils, cumin, cinnamon, salt, and pepper. Add 2.5 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Turn off the heat and let the pot sit, covered, for another 10 minutes. Fluff with a fork before serving, topping with the caramelized onions.
For the salad, peel and dice cucumber. Dice the tomatoes and chop the mint and parsley. In a bowl, combine cucumber, tomatoes, fresh herbs, lemon juice, salt, and pepper. Mix well.
Serve Mujaddara warm with the cucumber-tomato salad on the side. Optionally, serve with plain yogurt.
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By emensah m
This Main Course Vegetarian Middle Eastern Salad recipe is ready in 1 hour and features Green or brown lentils, Long-grain rice, Large onions and other delicious ingredients. Contains 550 calories total.
Rinse lentils under cold water. In a pot, add lentils and cover with twice the volume of water. Bring to a boil, then simmer for about 20 minutes until tender but still firm. Drain and set aside.
While lentils cook, slice onions thinly. Heat 1 tbsp of olive oil in a pan on medium heat. Add onions, a pinch of salt, and cook slowly, stirring frequently, until onions are caramelized and golden brown, about 20-25 minutes. Set aside.
In the same pot used for lentils, add the remaining 1 tbsp of olive oil. Add the rice and stir for 1-2 minutes to coat the grains. Add cooked lentils, cumin, cinnamon, salt, and pepper. Add 2.5 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Turn off the heat and let the pot sit, covered, for another 10 minutes. Fluff with a fork before serving, topping with the caramelized onions.
For the salad, peel and dice cucumber. Dice the tomatoes and chop the mint and parsley. In a bowl, combine cucumber, tomatoes, fresh herbs, lemon juice, salt, and pepper. Mix well.
Serve Mujaddara warm with the cucumber-tomato salad on the side. Optionally, serve with plain yogurt.
Calories per Serving: 550
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