By emensah m
Rinse the lentils under cold water. In a medium saucepan, add the lentils and cover with about 500 ml (2 cups) of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are just tender. Drain any excess water and set aside.
Meanwhile, heat 1 tbsp of olive oil in a large frying pan over medium heat. Slice the onions thinly and add them to the pan. Cook, stirring often, for about 15-20 minutes until they caramelize and turn golden brown. Remove from the pan and set aside.
In the same pan, add another 1 tbsp of olive oil. Add the drained lentils, rice, cumin, cinnamon, salt, and black pepper. Stir for 2 minutes until the spices are fragrant.
Add 600 ml (about 2 1/2 cups) of water to the pan, bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the rice is cooked and the water is absorbed.
While the Mujaddara 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 cucumber and tomatoes. Add lemon juice, salt, and black pepper to taste, and mix well.
Serve the Mujaddara by fluffing the rice and lentil mixture with a fork. Top with caramelized onions and accompany with the cucumber-tomato salad. Optionally, serve with plain yogurt on the side.
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This Main Course Vegetarian Middle Eastern recipe is ready in 50 minutes and features Green or brown lentils (dry), Long-grain rice (dry), Large onions and other delicious ingredients. Contains 520 calories total.
Rinse the lentils under cold water. In a medium saucepan, add the lentils and cover with about 500 ml (2 cups) of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are just tender. Drain any excess water and set aside.
Meanwhile, heat 1 tbsp of olive oil in a large frying pan over medium heat. Slice the onions thinly and add them to the pan. Cook, stirring often, for about 15-20 minutes until they caramelize and turn golden brown. Remove from the pan and set aside.
In the same pan, add another 1 tbsp of olive oil. Add the drained lentils, rice, cumin, cinnamon, salt, and black pepper. Stir for 2 minutes until the spices are fragrant.
Add 600 ml (about 2 1/2 cups) of water to the pan, bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the rice is cooked and the water is absorbed.
While the Mujaddara 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 cucumber and tomatoes. Add lemon juice, salt, and black pepper to taste, and mix well.
Serve the Mujaddara by fluffing the rice and lentil mixture with a fork. Top with caramelized onions and accompany with the cucumber-tomato salad. Optionally, serve with plain yogurt on the side.
Calories per Serving: 520
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