Recipe adapted from Connoisseurus Veg.
Ingredients:
- 1 – 1 1/2 c. dried brown or green lentils
- 1/4 c. olive oil
- 4 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 tsp. ground cumin
- ½ tsp. ground cinnamon
- ¼ tsp. cayenne pepper or to taste
- 1 ¾ c. vegetable broth
- 1 c. basmati rice
- ½ tsp. salt, or to taste
- ¼ tsp. black pepper
- 1 TBSP lemon juice
- ½ c. finely chopped fresh cilantro, optional
Directions:
- Place the oil and onions into a medium saucepan. Toss a few times to coat the onions and place the pot over medium low heat.
- Allow the onions to cook for 45 minutes, until they’re caramelized and slightly browned.
- While the onions cook, place the lentils in medium saucepan. Cover them with water and place the pot over high heat.
- Bring the water to a boil, lower the heat and allow it to simmer for until the lentils are tender (about 20 minutes for brown lentils, 40 for green).
- Remove the pot from heat and drain the lentils into a colander. Set them aside.
- When the onions have finished caramelizing, remove half of them from the pot and transfer them to a plate.
- Raise the heat beneath the onions to medium, add the garlic, cumin, cinnamon, and cayenne pepper, and cook 1 minute more, until very fragrant.
- Stir in the broth and rice.
- Bring the liquid to a boil, lower the heat and cover. Allow the mixture to simmer until the rice is cooked and liquid is absorbed, 15-20 minutes.
- Remove the pot from heat and allow it to sit for 5 minutes.
- Stir the lentils, lemon juice and cilantro into the pot with the rice. Season with salt and pepper to taste. You can also add extra lemon juice if you’d like.
- Divide the mujadara onto plates and top with the reserved caramelized onions.
Mujadara (Lebanese Lentils and Rice)
Ingredients
1 - 1 1/2 c. dried brown or green lentils
1/4 c. olive oil
4 yellow onion, thinly sliced
2 garlic cloves, minced
2 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. cayenne pepper or to taste
1 ¾ c. vegetable broth
1 c. basmati rice
½ tsp. salt, or to taste
¼ tsp. black pepper
1 TBSP lemon juice
½ c. finely chopped fresh cilantro, optional
Directions
- Place the oil and onions into a medium saucepan. Toss a few times to coat the onions and place the pot over medium low heat.
- Allow the onions to cook for 45 minutes, until they're caramelized and slightly browned.
- While the onions cook, place the lentils in medium saucepan. Cover them with water and place the pot over high heat.
- Bring the water to a boil, lower the heat and allow it to simmer for until the lentils are tender (about 20 minutes for brown lentils, 40 for green).
- Remove the pot from heat and drain the lentils into a colander. Set them aside.
- When the onions have finished caramelizing, remove half of them from the pot and transfer them to a plate.
- Raise the heat beneath the onions to medium, add the garlic, cumin, cinnamon, and cayenne pepper, and cook 1 minute more, until very fragrant.
- Stir in the broth and rice.
- Bring the liquid to a boil, lower the heat and cover. Allow the mixture to simmer until the rice is cooked and liquid is absorbed, 15-20 minutes.
- Remove the pot from heat and allow it to sit for 5 minutes.
- Stir the lentils, lemon juice and cilantro into the pot with the rice. Season with salt and pepper to taste. You can also add extra lemon juice if you'd like.
- Divide the mujadara onto plates and top with the reserved caramelized onions.