Ingredients:
- 1 cup brown or green lentils, rinsed
- 1 cup basmati rice, rinsed
- 2 large onions, thinly sliced
- 4-5 tbsp olive oil
- 4 cups water or vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp ground allspice (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Instructions:
- Cook the Lentils:
- In a medium saucepan, add the lentils and cover with water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the lentils are partially cooked but still firm. Drain and set aside.
- Fry the Onions:
- While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the sliced onions and sauté until golden brown and caramelized, stirring occasionally. This may take about 20-25 minutes. Remove half of the onions from the pan and set aside for garnish.
- Combine the Ingredients:
- In the same skillet with the remaining onions, add the cumin, coriander, cinnamon, and allspice (if using). Stir the spices for about 1 minute until fragrant.
- Add the partially cooked lentils, rice, and 4 cups of water or broth. Season with salt and pepper, and bring the mixture to a boil.
- Simmer the Mujadara:
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes or until the rice and lentils are fully cooked and the liquid is absorbed.
- Turn off the heat and let it rest for 5-10 minutes.
- Serve:
- Fluff the Mujadara with a fork, and garnish with the reserved caramelized onions and fresh parsley.
- Serve with lemon wedges for a bright, tangy finish.
Chef’s Tips:
- Crispy Onions: For extra crispy onions, fry them for a bit longer until they reach a deeper caramelization.
- Variations: You can add garlic or adjust the spices to suit your taste.
- Serve With: Mujadara pairs well with a simple salad, yogurt, or a side of hummus.
