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–+ servings
rice and lentils

Mujadara (Rice and Lentils)

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Serves: 8 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1 cup U.S-grown jasmine rice
  • 1 cup brown or green lentils
  • 3 yellow onions
  • 2 -4 tbsp olive oil
  • 1 tsp salt, plus more to taste
  • 2 tsp cumin
  • 1 tsp cinnamon
  • Top with: fresh mint, yogurt

Directions

  1. To a large pot, add the lentils with one tbsp of olive oil, the cumin, cinnamon and 1 tsp salt. Toss together on medium heat for 1-2 minutes.
  2. Add 3 cups of water to the pot, cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes. There should still be some liquid, and the lentils should be parboiled.
  3. After 20 minutes, add the rice into the same pot with the lentils and add another 2 cups of water. Cover the pot and bring the water to a boil again, then once boiling reduce the heat to low and let the rice and lentils simmer for about 25 minutes, or until all of the water is absorbed.
  4. Once ready, set the pot aside and let it sit for 10 minutes before fluffing with a fork. Adjust the salt to taste.
  5. While that boils, thinly slice the onions into rings and then in half.
  6. Heat a large pan on medium heat with 2-3 tbsp of olive oil. Saute the onion on medium heat for about 12-15 minutes, stirring occasionally, until they start to brown and caramelize. You can cook them on a higher heat at the end for another 1-2 minutes to let them crisp up. Season with a pinch of salt.
  7. Once the rice and lentils are ready, mix in some of the caramelized onions and save the rest to top.
  8. Transfer the rice to a serving platter and top with the remaining onions and chopped parsley. Serve with fresh mint and yogurt.
  9. Leftovers can be stored in the fridge for up to 5 days.