Mujadarah is a simple but delicious vegetarian dinner. Essentially it’s lentils with rice and flavored with onions and cumin. Now, I am not the world’s largest onion fan, but you really can’t leave them out in this dish. Since there are so few ingredients, they provide an important part of the flavor of the dish. Also, you’re supposed to cook them until they are almost burnt, so they really lose a lot of their strong onion flavor and add a sweeter taste than what you’d expect.
- 1 cup lentils
- 2 cups long-grain rice
- 1 large onion, quartered
- 5-6 cups water
- 2 tsp. cumin
- 1/4 cup vegetable or canola oil
- 1 – 1 1/2 tsp. salt
- 1/4 tsp. pepper
In a large pot, combine the lentils, water, salt and pepper, and cook over medium heat for about 7 minutes or until the lentils are approximately halfway cooked.
Then add the rice and cumin. Cook until the water is absorbed and the rice is cooked, usually about 15-20 minutes.
Heat the oil in a skillet over medium heat. Once hot, fry the onions until they are very dark brown (basically until any longer and you’d burn them).
Mix the onions and oil in with the rice and lentils. You can also drain the onions and reserve the oil. Then mix the oil in with the rice and lentils and serve the onions on top.
This is excellent served with plain yogurt and/or Lebanese salad which I just realized I’ve never posted. Essentially a version of fattoush, but consider it coming soon!!
Recipe source: My mommy!