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…
CourseMain Course, Side Dish
2Cups Basmati Rice*
1 1/2CupsLentils :the firmer lentils, like beluga or French lentils will hold up best
2TBS Olive oil
salt and pepper to taste
2Onionscut into rings
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
*If you want to use brown rice, you will need to add 3 cups of water.