Lentils and Rice with Fried Onions, commonly known as Mujadarrah, is a traditional Middle Eastern dish that perfectly combines simplicity with rich, comforting flavors.
Originating from the Levant, Mujadarrah is beloved for its hearty, nutritious profile and its ability to transform a few humble ingredients into a delicious, satisfying meal.
The dish is celebrated for its balance of textures and flavors, with tender lentils and rice complemented by crispy, caramelized onions.
Ingredients For the Mujadarrah: – 1 cup brown or green lentils – 1 cup long-grain rice (such as basmati or jasmine) – 1 medium onion, finely chopped – 2 tablespoons olive oil
– 1 teaspoon ground cumin – 1/2 teaspoon ground coriander – 1/2 teaspoon paprika – 1/2 teaspoon ground cinnamon – Salt and black pepper, to taste – 3 cups water or vegetable broth
For the Fried Onions: – 2 large onions, thinly sliced – 2 tablespoons olive oil – Salt, to taste
Instructions 1. Prepare the Lentils:Rinse the lentils under cold water. Place them in a pot with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
Cook the Rice: – In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. – Add the rinsed rice to the pot and stir to coat with the oil and onions. Cook for 1-2 minutes, then add 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed