By emensah m
Rinse the lentils under cold water and place them in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until they are tender but not mushy. Drain excess water if necessary.
While the lentils are cooking, peel and thinly slice the onions. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced onions and cook, stirring frequently, until they are caramelized (about 15-20 minutes). Set aside.
In a separate pot, bring 2 cups of water to a boil. Add the rice, a pinch of salt, and the drained lentils. Season with cumin, cinnamon, and black pepper. Cover and simmer on low heat for about 15 minutes, until the rice is cooked and the water is absorbed.
Once the rice and lentils are cooked, gently fluff with a fork and stir in most of the caramelized onions, reserving some for garnish.
For the salad, dice the cucumber and tomatoes into small cubes. In a mixing bowl, combine them with chopped mint and parsley. Season with lemon juice, a pinch of salt, and black pepper to taste.
Serve the Mujaddara on plates, topped with reserved caramelized onions. Serve with the cucumber-tomato salad on the side.
If desired, add a side of plain yogurt. Season the yogurt with a pinch of salt, if preferred.
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By emensah m
This Middle Eastern Vegetarian Main Course 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 the lentils under cold water and place them in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until they are tender but not mushy. Drain excess water if necessary.
While the lentils are cooking, peel and thinly slice the onions. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced onions and cook, stirring frequently, until they are caramelized (about 15-20 minutes). Set aside.
In a separate pot, bring 2 cups of water to a boil. Add the rice, a pinch of salt, and the drained lentils. Season with cumin, cinnamon, and black pepper. Cover and simmer on low heat for about 15 minutes, until the rice is cooked and the water is absorbed.
Once the rice and lentils are cooked, gently fluff with a fork and stir in most of the caramelized onions, reserving some for garnish.
For the salad, dice the cucumber and tomatoes into small cubes. In a mixing bowl, combine them with chopped mint and parsley. Season with lemon juice, a pinch of salt, and black pepper to taste.
Serve the Mujaddara on plates, topped with reserved caramelized onions. Serve with the cucumber-tomato salad on the side.
If desired, add a side of plain yogurt. Season the yogurt with a pinch of salt, if preferred.
Calories per Serving: 550
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