Mujadara: Lentils And Rice With Crispy Onions Recipe

Mujadara—lentils, rice, and caramelized onions—is a classic Middle Eastern meal. A strong and soothing stew served with crispy onion rings, plain yogurt, and a fresh Mediterranean salad like cucumber and tomato, fattoush, or shirazi.

Ingredient

– 1 cup black lentils, sorted and rinsed – 4 cups water, divided – ¼ cup Extra virgin olive oil, more for later – 2 large yellow onions, diced (4 cups) – 1 teaspoon kosher salt more to taste – 1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained – black pepper – ½ to 1 teaspoon cumin – Parsley, for garnish – extra virgin olive oil – 1 large yellow onion cut in very thin ring

Direction

Pour 2 cups of water into a small lentil pot. Heat water to high, then lower it and simmer covered for 10-12 minutes to par-boil lentils. After cooking, rinse and set lentils aside.

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Heat oil over medium-high heat in a large lidded saute pan. Add the diced onions and simmer for 40 minutes until dark golden brown, darker than caramelized onions. Sprinkle with a teaspoon of salt.

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Carefully add the remaining 2 cups of water, boil on high, then decrease the heat and simmer for 2 minutes. Adding rice and par-cooked lentils to onion mixture. Add plenty of kosher salt, black pepper, and cumin.

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Cover, lower heat to low, and simmer for 15–20 minutes to absorb liquid and cook rice and lentils.Fry onions while rice and lentils boil. Over medium-high heat, heat 2–3 tablespoons extra virgin olive oil in a large skillet. 

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A small onion bubbling aggressively indicates oil ready. Frying onions in batches until crispy and golden brown. Place crispy onion rings on a paper towel-lined plate to drain oil.

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Leave the rice and lentils covered for 10 minutes, then top with parsley and serve in dishes. Finish each dish with crispy onion rings.

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also see

also see

Loaded Hummus With Shallots And Shishito Peppers Recipe