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Mujadara (Lebanese lentils and rice with fried onions)
Mujadara is one of the oldest and best-loved simple dishes of the Levant (Lebanon, Syria, Palestine): lentils and rice with fried, caramelised onions. It is cheap, filling, vegan, and the deep brown onions make it special.
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Method
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- Bring the lentils to the boil with 500 ml water in a saucepan, then cook covered over low heat for 15 minutes, until half-tender.
- Meanwhile, in a large frying pan cook the onions in 4 tbsp olive oil over medium heat for 25–30 minutes, stirring often, until deep golden brown and caramelised; set half aside for garnish.
- In the remaining oil fry the rice for 1 minute with the cumin, cinnamon and salt.
- Add the rice to the lentils, pour in the remaining 200 ml water and stir in the other half of the onions.
- Cook covered over low heat for 15–18 minutes until all the liquid is absorbed and the rice is tender.
- Rest, covered, for 10 minutes, fluff with a fork and serve topped with the fried onions, with yoghurt.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the onions slowly and patiently; they give the dish its sweet, deep flavour.
- Use brown or green lentils, because red lentils fall apart.
- Cook the rice and lentils together at the end so both turn tender.
- Keeps in the fridge for 4 days and is also good cold.
Frequently asked questions
With or without yoghurt?
Traditionally it is served with yoghurt or salad; leave it out for a vegan version.
How spicy is it?
Mild; cumin and cinnamon are warming, not hot.
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