By emensah m
Rinse the brown lentils under cold water, then place them in a pot with 800 ml of water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
While the lentils are simmering, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Remove half of the onions and set aside for garnish.
Add the brown rice to the pot with the lentils, along with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and cumin. Continue to simmer, covered, for an additional 20 minutes until the rice and lentils are tender and the water is absorbed.
Meanwhile, prepare the cucumber mint yogurt. In a bowl, combine the plain low-fat yogurt, grated cucumber, fresh mint, lemon juice, and the remaining 1/2 teaspoon of salt and black pepper. Mix well.
Once the rice and lentils are cooked, stir in the caramelized onions that were left in the pan. Turn off the heat and let the mixture sit for a few minutes to allow the flavors to meld.
Serve the Mujaddara warm, topped with the reserved caramelized onions and a dollop of cucumber mint yogurt on the side.
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This Vegetarian Middle Eastern Main Course recipe is ready in 50 minutes and features brown lentils, brown rice, large onions and other delicious ingredients. Contains 380 calories total.
Rinse the brown lentils under cold water, then place them in a pot with 800 ml of water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
While the lentils are simmering, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Remove half of the onions and set aside for garnish.
Add the brown rice to the pot with the lentils, along with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and cumin. Continue to simmer, covered, for an additional 20 minutes until the rice and lentils are tender and the water is absorbed.
Meanwhile, prepare the cucumber mint yogurt. In a bowl, combine the plain low-fat yogurt, grated cucumber, fresh mint, lemon juice, and the remaining 1/2 teaspoon of salt and black pepper. Mix well.
Once the rice and lentils are cooked, stir in the caramelized onions that were left in the pan. Turn off the heat and let the mixture sit for a few minutes to allow the flavors to meld.
Serve the Mujaddara warm, topped with the reserved caramelized onions and a dollop of cucumber mint yogurt on the side.
Calories per Serving: 380
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