Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
- Level: Easy
- Servings: 6
- Nutritional Information per Serving (1 of 6): Calories 422, Total Fat 22 g, Saturated Fat 4 g, Carbohydrates 46 g, Dietary Fiber 5 g, Sugar 4 g, Protein 12 g, Cholesterol 3 mg, Sodium 365 mg
- Total Time: 1 hr 25 min
- Prep Time: 5 min
- Cook Time: 1 hr 20 min
Ingredients:
- 1 cup brown or green lentils (avoid lentils du Puy), checked for debris and rinsed
- 1/2 cup extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon cracked black peppercorns
- 3 medium red onions, thinly sliced
- Kosher salt
- 3/4 cup basmati rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 (1-inch) cinnamon stick
- 2 tablespoons pine nuts (optional)
- Fresh lemon juice, for squeezing
- Greek yogurt, for serving (optional)
Cook Mode (Keep screen awake): Activate Cook Mode to keep your screen on while you create this aromatic Lebanese classicsimple pantry staples transform into a comforting, flavor-packed dish that'll have everyone craving seconds!
- Place lentils in a medium saucepan and cover with cold water about an inch above. Bring to a boil over medium-high heat, reduce to a simmer, and cook until tender but firm, about 20 minutes. Drain and set aside.
- Meanwhile, heat a large skillet over medium-high. Add olive oil and warm for 1 minute. Stir in cumin seeds and cracked black peppercorns; cook, shaking the pan, until seeds darken, about 1 minute.
- Add sliced onions, sprinkle with salt, and stir frequently until deeply caramelized to a rich dark brown with crispy edges, about 15 minutes. Splash water if they stick.
- Reserve half the onions on a paper towel-lined plate for garnish. To the skillet, add ground cumin, cayenne, and cinnamon stick; saut 1 minute.
- Gently stir in rice until some grains brown. Add cooked lentils, 3 cups water, and 1 1/2 teaspoons salt. Boil, then simmer covered on low for 30 minutes until water absorbs and rice is tender. If needed, cover and cook 5 more minutes.
- Off heat, lid on, steam 5 minutes undisturbed.
- If using, toast pine nuts in a small skillet over medium-low, shaking often, about 5 minutes.
- Season to taste, then serve warm topped with reserved crispy onions, pine nuts, fresh lemon squeeze, and optional Greek yogurt. Dive into this vegan treasureearthy lentils, fluffy rice, and sweet-savory onions await!
