Mujaddara (Rice with Lentils and Caramelized Onions)
This Lebanese mujaddara is a true journey to the heart of the Levant. I discovered it at a grandmother's home in Beirut, and since then, it has become my ultimate comfort food. The marriage of earthy lentils and fragrant rice, elevated by caramelized onions in olive oil, is simply magical. It's a complete vegetarian meal, rich in protein and flavor. At home, we love it with a touch of cumin and creamy yogurt on the side. Try it, and you'll thank me!
Ingredients
- Green lentils200 g
- Basmati rice200 g
- Onions3 medium
- Olive oil4 tablespoons
- Salt1 teaspoon
- Ground cumin1 teaspoon
- Black pepper1/2 teaspoon
- Water600 ml
Nutrition
Instructions
- 1
Rinse the lentils and boil them in water for 15 minutes. Drain.
- 2
Thinly slice the onions and sauté them in 2 tablespoons of olive oil until well caramelized (about 10 minutes). Set aside.
- 3
In the same pot, heat the remaining oil, add the rinsed rice, cooked lentils, salt, cumin, and pepper. Mix.
- 4
Pour in the water, bring to a boil, then cover and simmer on low heat for 20 minutes until fully absorbed.
- 5
Let it rest for 5 minutes off the heat, then fluff with a fork.
- 6
Serve on a plate, garnish with caramelized onions and a drizzle of olive oil. Pair with plain yogurt.
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