By emensah m
Rinse the lentils and place them in a pot with enough water to cover them by about an inch. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes or until tender but not mushy. Drain any excess water.
Rinse and soak the rice in water for about 15 minutes, then drain.
Slice the onions thinly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until they are deep golden brown and caramelized, about 25-30 minutes.
Add the drained rice to the pot with lentils. Season with 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, salt, and black pepper to taste. Add 2 cups of water and bring to a boil. Lower the heat and cover, cooking until the rice is tender, about 15-20 minutes. If needed, add a bit more water during cooking.
Once the rice and lentils are cooked, mix in half of the caramelized onions, reserving the rest for serving on top.
For the salad, dice the cucumber and tomatoes into small cubes. Chop the mint and parsley finely. Mix the cucumber, tomatoes, mint, and parsley in a bowl. Add the juice of one lemon, a pinch of salt, and black pepper to taste. Toss to combine.
Serve the mujaddara topped with the reserved caramelized onions, accompanied by the cucumber-tomato salad. Offer plain yogurt on the side if desired.
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By emensah m
This Vegetarian Middle Eastern Main Course recipe is ready in 1 hour and features Green or brown lentils, Long-grain rice, Onions and other delicious ingredients. Contains 550 calories total.
Rinse the lentils and place them in a pot with enough water to cover them by about an inch. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes or until tender but not mushy. Drain any excess water.
Rinse and soak the rice in water for about 15 minutes, then drain.
Slice the onions thinly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until they are deep golden brown and caramelized, about 25-30 minutes.
Add the drained rice to the pot with lentils. Season with 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, salt, and black pepper to taste. Add 2 cups of water and bring to a boil. Lower the heat and cover, cooking until the rice is tender, about 15-20 minutes. If needed, add a bit more water during cooking.
Once the rice and lentils are cooked, mix in half of the caramelized onions, reserving the rest for serving on top.
For the salad, dice the cucumber and tomatoes into small cubes. Chop the mint and parsley finely. Mix the cucumber, tomatoes, mint, and parsley in a bowl. Add the juice of one lemon, a pinch of salt, and black pepper to taste. Toss to combine.
Serve the mujaddara topped with the reserved caramelized onions, accompanied by the cucumber-tomato salad. Offer plain yogurt on the side if desired.
Calories per Serving: 550
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