Lebanese Mujadara (Lentils and Rice)
This Lebanese mujadara combines lentils, rice, olive oil, and crispy onions into a simple, comforting meal.
Servings: 4
Ingredients
- 1 cup brown lentils (or green lentils); sorted, rinsed and drained
- 1/2 cup basmati rice (or other long-grain white rice), rinsed and drained
- 3 ½ cups water or vegetable stock
- 1 teaspoon salt
- 1/2 cup olive oil (or vegetable oil)
- 2 medium red onions or white; thinly sliced
- 1 teaspoon ground cumin (optional)
Instructions
- Heat the olive oil in a wide skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, until deeply golden and crisp. Remove the onions and reserve the oil.
- In a large, heavy-based saucepan, combine the lentils, rice, water, salt, and cumin (if using). Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and cook uncovered for about 20 minutes, until the lentils are al dente.
- Stir a few tablespoons of the reserved onion oil into the pot, cover, and simmer over low heat for about 10 minutes, until the lentils and rice are tender.
- Serve warm or at room temperature, topped with the fried onions.
Nutrition
Calories: 524kcal | Carbohydrates: 53g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 608mg | Potassium: 582mg | Fiber: 16g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 4mg