Mujadra
Prep Time Minutes 20
Cook Time 30 Minutes
Passive Time
Servings People
| Prep Time Minutes 20 | Cook Time 30 Minutes | Passive Time | Servings People |
Mujadra is a classic middle eastern dish that combines warm spices with lentils and rice into a hearty vegan meal. What puts this dish over the top is the mound of deep carmelized onions that are served on top of this dish or mixed in. If you are up for making this dairy, you can serve it with some labneh or sour cream on the side…
Ingredients
- 2 Cups Basmati Rice*
- 1 1/2 Cups Lentils : the firmer lentils, like beluga or French lentils will hold up best
- 2 TBS Olive oil
- 2 Onions diced
- 1 tsp Cumin
- 1 tsp Cinnamon
- salt and pepper to taste
- 2 TBS Olive oil
- 2 Onions cut into rings
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Ingredients
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- Rinse and drain the rice and set aside.
- Cook the lentils in 4 cups of water, until they are al dente. Drain, but reserve 1 cup cooking liquid and set both the lentils and the liquid aside.
- Heat 1-2 TBS olive oil in a large saucepan and sautee the diced onions until golden.
- Add the rice, cumin, cinnamon, salt and pepper and sautee for 1-2 minutes. Add the al dente lentils, the reserved cooking liquid and 2 cups water and mix. Cover and cook for 20 minutes, until the rice is cooked through. Fluff with a fork.
- While the rice is cooking, sautee the onion rings in the 2 TBS olive oil until they are a deep golden brown.
- To serve, place the fluffed mujadara in a large bowl and top with the onions
Recipe Notes
*If you want to use brown rice, you will need to add 3 cups of water.