By emensah m
Rinse the lentils under cold water and place them in a medium saucepan with 500 ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the lentils are tender but not mushy. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water. In another saucepan, bring 250 ml of water to a boil, then add the rice. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is cooked. Set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes. Set aside half of the onions for garnish.
Add the cooked lentils and rice to the pan with the remaining onions. Season with salt, black pepper, and cumin, and stir everything together over low heat until well combined and heated through. Adjust the seasoning if necessary.
To prepare the cucumber-mint yogurt, peel and grate the cucumber into a bowl. Add the yogurt, chopped fresh mint, lemon juice, a pinch of salt, and mix well. Chill until ready to serve.
To serve, spoon the Mujaddara onto plates and top with reserved caramelized onions. Serve alongside cucumber-mint yogurt. Garnish with additional fresh mint if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Middle Eastern Main Course recipe is ready in 45 minutes and features brown lentils, brown rice, onions and other delicious ingredients. Contains 450 calories total.
Rinse the lentils under cold water and place them in a medium saucepan with 500 ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the lentils are tender but not mushy. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water. In another saucepan, bring 250 ml of water to a boil, then add the rice. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is cooked. Set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes. Set aside half of the onions for garnish.
Add the cooked lentils and rice to the pan with the remaining onions. Season with salt, black pepper, and cumin, and stir everything together over low heat until well combined and heated through. Adjust the seasoning if necessary.
To prepare the cucumber-mint yogurt, peel and grate the cucumber into a bowl. Add the yogurt, chopped fresh mint, lemon juice, a pinch of salt, and mix well. Chill until ready to serve.
To serve, spoon the Mujaddara onto plates and top with reserved caramelized onions. Serve alongside cucumber-mint yogurt. Garnish with additional fresh mint if desired.
Calories per Serving: 450
Your Rating:
