middle-easternutama· 4 servings
≈639 kkal · P 42.2g · L 9g · KH 97g (per recipe, TKPI estimate)
Mujadara
Ingredients
- 1 cup brown or green lentils (200g)
- 1 cup long-grain rice (200g), rinsed
- 3 large onions (about 450g), thinly sliced
- 1/2 cup extra virgin olive oil (120ml)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 3 cups water or vegetable broth (720ml)
- 2 tbsp olive oil (for garnish onions)
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- 1Rinse lentils, place in pot with 3 cups water, bring to boil, simmer 15 minutes until partially tender but not mushy.
- 2While lentils cook, heat 1/2 cup olive oil in large skillet over medium-low heat. Add sliced onions with pinch of salt, cook 25-30 minutes stirring occasionally until deep golden brown and caramelized. Remove half for garnish.
- 3To remaining onions in skillet, add cumin, cinnamon, allspice, salt, and pepper. Stir 30 seconds until fragrant.
- 4Add rinsed rice to skillet, stir to coat grains with spiced onions and oil for 1 minute.
- 5Add partially cooked lentils with their cooking liquid to skillet. Stir gently to combine.
- 6Bring to boil, then reduce heat to low, cover tightly, and simmer 20 minutes until rice and lentils are tender and liquid absorbed.
- 7Remove from heat, keep covered 10 minutes. Fluff gently with fork.
- 8Serve topped with reserved caramelized onions, drizzle with remaining 2 tbsp olive oil, and garnish with parsley if using.
Source: llm-generated