Mujadara (Middle Eastern Lentils and Rice)

Name: Mujadara (Middle Eastern Lentils and Rice)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 large onions, thinly sliced; 1 tablespoon olive oil; 1 tablespoon sugar; 3/4 teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried lentils (green or brown); 4 cups water and 1 teaspoon salt (for cooking lentils); 1/2 cup basmati rice; 3 cups water and 1/2 teaspoon salt (for cooking rice); 1 tablespoon extra virgin olive oil; 4 scallions, finely chopped; 2 cloves garlic, pressed; 1 teaspoon paprika; 1 teaspoon coriander; 1/2 teaspoon cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon turmeric powder (optional); 1/8 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons parsley, chopped; 2 tablespoons cilantro, chopped (optional); 4 lemon wedges (for serving); 1 cup yogurt or yogurt tahini sauce (for serving)

fromtypicalrecipe.com www.typicalrecipe.com/mujadara-middle-eastern-lentils-and-rice

Mujadara is a comforting Middle Eastern dish made with lentils and rice flavored with warm spices, caramelized onions, and fresh herbs.

40 min

cook 30 min

Middle Eastern

Ingredients

Instructions

Slice onions thinly and sauté in olive oil with salt and sugar for about 5 minutes.
Add water and simmer on medium-low heat for about 20 minutes until liquid evaporates.
Increase heat, add vinegar, stir for 2 minutes, then set aside.
Boil lentils in salted water for 15–30 minutes until tender but intact. Drain.
Boil basmati rice in salted water for 8–10 minutes until al dente. Drain.
Heat olive oil in a large skillet and sauté scallions for 2 minutes.
Add garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Cook until fragrant.
Stir in lentils, rice, half the caramelized onions, parsley, cilantro, salt, and black pepper.
Sauté until everything is well combined and heated through.
Serve on a platter topped with the remaining caramelized onions, scallion tops, and parsley.
Serve with lemon wedges and yogurt or yogurt tahini sauce.