Middle Eastern · Main · Easy
Mujadara
Humble lentils and rice crowned with a mountain of caramelized onions, deeply satisfying.
The whole recipe in 60 seconds
Mujadara, in 5 ideas
- The onions are the dish; take them to a real deep brown.
- Do not stir the rice while it cooks.
- Brown lentils hold their shape best.
- The reserved onion oil adds incredible flavor.
- Eaten warm or at room temperature, it is always good.
What you need
Ingredients
- 1 cup brown lentils
- 1 cup basmati rice
- 4 large onions, thinly sliced
- 1/2 cup olive oil
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups water
- Plain yogurt to serve
How to make it
Directions
- Fry onions in olive oil over medium heat until deep golden and crisp, about 25 minutes. Drain, reserving the oil.
- Simmer lentils in water with salt until just tender, about 20 minutes.
- Add rice, cumin, and pepper to the lentils; cook covered until rice is done, about 15 minutes.
- Fluff and let steam 10 minutes.
- Serve topped generously with the crispy onions and a drizzle of the onion oil.
- Add a spoonful of yogurt on the side.
Money saver. Three ingredients, almost no cost; this is peasant food at its finest.