Mujadarah is a Middle Eastern dish that's healthy, filling, cheap, and most of all, delicious. It requires only rice, lentils, some onions, and a few spices. We like to cook it for cold winter nights.
- Extra virgin olive oil
- 2 small onions, thinly sliced
- 1 & 1/4 cups brown or green lentils, rinsed
- 5 cups water or chicken broth (more as necessary)
- 1 & 1/4 cups long grain rice - jasmine or basmati
- Salt, to taste
- Freshly ground pepper, to taste
- 2 garlic cloves, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon ground cumin
- Dutch oven
- Wooden spoon
In the Dutch oven, heat a few tablespoons of extra virgin olive oil.
Add the thinly sliced onions. Brown until caramelized.
Remove onions from heat and set aside.
Add lentils and water to the pot. Bring to a boil.
Simmer over low heat until partially cooked, about 15 minutes.
Stir in the rice. Add cumin. Add a little salt and pepper.
Add more water or broth if the rice isn't covered.
Cover the Dutch oven. Cook over low heat until soft.
Remove from heat and serve hot.
Add caramelized onions on top.
- We like to make a little salad to go on top of the mujadarah. Dice cucumbers and tomatoes, mince some green onions and mix together with a little salt and olive oil. It provides a refreshing, light counterpoint to the heaviness of the rice and lentils.