Mujaddara bi RuzLentils and Rice with Caramelized Onions
A beloved Syrian home dish of lentils and rice topped with deeply caramelized onions. It is simple and economical, yet the slow-cooked onions and warm cumin give it remarkable depth and richness.
Prep
15m
Cook
50m
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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Base
- 200gLentils (rinsed)
- 150gWhite Rice (rinsed)
- 200gOnion (finely chopped)
- 30mlExtra Virgin Olive Oil
- 3gCumin Powder
- 8gSalt
- 2gBlack Pepper
- 1.2lWater
Topping
- 150gOnion (thinly sliced)
- 50mlExtra Virgin Olive Oil
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 to medium-low heat.
- 02
Add the sliced onion and cook slowly, stirring often, until deeply browned and caramelized.
- 03
Heat the remaining extra virgin olive oil in a pot over medium heat.
- 04
Add the chopped onion and cook until soft and lightly golden.
- 05
Stir in the lentils, cumin powder, salt, black pepper, and water, then simmer until the lentils are almost tender.
- 06
Add the white rice, cover, and cook gently until the white rice is tender and the liquid has been absorbed.
- 07
Let the lentils and rice stand off the heat for a few minutes, then fluff lightly.
- 08
Serve topped with the caramelized onion.
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