By emensah m
Rinse the brown lentils under cold water. Place them in a pot with 600 ml of water and bring to a boil. Reduce heat, cover, and let them simmer for about 20 minutes until they are just tender. Drain any excess water.
While the lentils are cooking, rinse the brown rice under cold water. In a separate pot, bring 300 ml of water to a boil. Add the rice, cover, reduce heat, and simmer for about 15-20 minutes or until the rice is tender and water is absorbed.
Heat 2 tbsp of olive oil in a large frying pan over medium heat. Add the thinly sliced onions and cook, stirring frequently, for about 15 minutes until they are caramelized and golden brown. Set aside a small portion of the onions for garnish.
Once the lentils and rice are cooked, combine them with the remaining caramelized onions in the frying pan. Add salt, black pepper, and 1 tsp of cumin to the mixture. Stir well to combine all the ingredients and let it cook for another 5 minutes to meld the flavors.
To make the cucumber mint yogurt, in a medium bowl, mix the grated cucumber, plain low-fat yogurt, 2 tbsp of chopped fresh mint, and 1 tbsp of lemon juice. Season with salt and black pepper to taste. Mix well and set aside.
Serve the Mujaddara topped with the reserved caramelized onions and a side of cucumber mint yogurt. Optionally, you can garnish with some extra fresh mint leaves for added flavor.
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This Main Course Vegetarian Middle Eastern recipe is ready in 45 minutes and features brown lentils (dry), brown rice (dry), onions, thinly sliced and other delicious ingredients. Contains 420 calories total.
Rinse the brown lentils under cold water. Place them in a pot with 600 ml of water and bring to a boil. Reduce heat, cover, and let them simmer for about 20 minutes until they are just tender. Drain any excess water.
While the lentils are cooking, rinse the brown rice under cold water. In a separate pot, bring 300 ml of water to a boil. Add the rice, cover, reduce heat, and simmer for about 15-20 minutes or until the rice is tender and water is absorbed.
Heat 2 tbsp of olive oil in a large frying pan over medium heat. Add the thinly sliced onions and cook, stirring frequently, for about 15 minutes until they are caramelized and golden brown. Set aside a small portion of the onions for garnish.
Once the lentils and rice are cooked, combine them with the remaining caramelized onions in the frying pan. Add salt, black pepper, and 1 tsp of cumin to the mixture. Stir well to combine all the ingredients and let it cook for another 5 minutes to meld the flavors.
To make the cucumber mint yogurt, in a medium bowl, mix the grated cucumber, plain low-fat yogurt, 2 tbsp of chopped fresh mint, and 1 tbsp of lemon juice. Season with salt and black pepper to taste. Mix well and set aside.
Serve the Mujaddara topped with the reserved caramelized onions and a side of cucumber mint yogurt. Optionally, you can garnish with some extra fresh mint leaves for added flavor.
Calories per Serving: 420
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