Lentils, Rice & Caramelized Onions (Mujadara)
Serves | 6 |
Prep time | 10 minutes |
Cook time | 50 minutes |
Total time | 1 hour |
Website | Adapted from The Food Network |
Ingredients
- ⅓ cup olive oil
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon whole black peppercorns
- 2 Small yellow onions (thinly sliced)
- 1 ¼ teaspoon salt (divided)
- 1 cup dried brown lentils (rinsed)
- ¾ cup basmati rice
- ½ teaspoon ground cumin
- 1 cinnamon stick (or ¼ tsp ground)
- ¼ cup toasted pine nuts
- Lemon wedges, chopped parsley and greek yogurt for garnish
Note
If using canned lentils (about 2 cups), reduce water to 2 cups.
Directions
1. | In a large skillet or heavy bottomed pot heat olive oil over medium heat. Add cumin seeds and peppercorn and toast for about 1 minute until cumin starts to lightly brown. |
2. | Add onions and ¼ teaspoon salt and cook over medium low heat, stirring often and scrapping any brown bits from the bottom of the pan as you go, until they are a deep brown colour. Add 1-2 Tbsp of water as you go if they stick to the bottom of the pan. This will take about 30 minutes. |
3. | Meanwhile, in a small saucepan, cover dried lentils with about 2" of cold water. Bring to a boil, reduce heat to low and simmer for 10 minutes. Remove from heat and drain. |
4. | When onions are done, remove ½ of them with a slotted spoon and set aside. |
5. | Add basmati rice, ground cumin and cinnamon, stir carefully and sauté for 1 minute. Add 2½ cups water, lentils and remaining salt. Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat, keep covered and allow to sit for 5 minutes. |
6. | Remove cover, fluff with a fork and top with remaining onions, toasted pine nuts and parsley and serve with lemon wedges and greek yogurt. |