MujaddaraLentils and Rice with Caramelized Onions
Lentils and rice cooked together until tender, then topped with deeply browned onions. This humble dish is comforting, filling, and rooted in everyday home cooking across the Levant.
Prep
15m
Cook
45m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Onions
- 300gOnion (thinly sliced)
- 30mlExtra Virgin Olive Oil
Lentils
- 180gLentils (rinsed)
- 2pcsBay Leaf
- 550mlWater
Rice
- 180gWhite Rice (rinsed)
- 30mlExtra Virgin Olive Oil
- 350mlWater
- 8gSalt
- 4gCumin Powder
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide pan over medium-low heat. Add the onion and cook slowly until deeply browned and sweet, then set aside.
- 02
Place the lentils, bay leaves, and water in a pot. Bring to a boil, lower the heat, and simmer until the lentils are partly tender.
- 03
Stir in the white rice, extra virgin olive oil, water, salt, cumin powder, and black pepper. Cover and cook over low heat until the rice and lentils are tender and the liquid is absorbed.
- 04
Remove the bay leaves, rest the pot off the heat for 10 minutes, then fluff gently and top with the browned onion.
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