By emensah m
Rinse the lentils under cold water and place them in a pot with 480 ml (2 cups) of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until the lentils are just tender but not mushy. Drain any excess water.
Rinse the rice under cold water until the water runs clear. Add the rice to the pot with the semi-cooked lentils.
Add 480 ml (2 cups) of water, cumin, cinnamon, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
While the rice and lentils are cooking, thinly slice the onions. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are deeply caramelized, about 15-20 minutes.
Peel and dice the cucumber. Dice the tomatoes. Chop the mint and parsley.
In a bowl, combine the cucumber, tomatoes, mint, parsley, lemon juice, 1 tablespoon of olive oil, salt, and black pepper to taste. Toss well to combine.
Once the rice and lentils are cooked, fluff with a fork and gently fold in half of the caramelized onions. Adjust seasoning with salt and pepper, if needed.
Serve the Mujaddara topped with the remaining caramelized onions, accompanied by the cucumber-tomato salad. If desired, serve with plain yogurt on the side.
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By emensah m
This Middle Eastern Vegetarian Gluten-Free Main Dish recipe is ready in 45 minutes and features Green or brown lentils, Long-grain rice, Onions and other delicious ingredients. Contains 520 calories total.
Rinse the lentils under cold water and place them in a pot with 480 ml (2 cups) of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until the lentils are just tender but not mushy. Drain any excess water.
Rinse the rice under cold water until the water runs clear. Add the rice to the pot with the semi-cooked lentils.
Add 480 ml (2 cups) of water, cumin, cinnamon, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
While the rice and lentils are cooking, thinly slice the onions. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are deeply caramelized, about 15-20 minutes.
Peel and dice the cucumber. Dice the tomatoes. Chop the mint and parsley.
In a bowl, combine the cucumber, tomatoes, mint, parsley, lemon juice, 1 tablespoon of olive oil, salt, and black pepper to taste. Toss well to combine.
Once the rice and lentils are cooked, fluff with a fork and gently fold in half of the caramelized onions. Adjust seasoning with salt and pepper, if needed.
Serve the Mujaddara topped with the remaining caramelized onions, accompanied by the cucumber-tomato salad. If desired, serve with plain yogurt on the side.
Calories per Serving: 520
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