November 21st, 2024
Recipes
Mujadara (Lentils, Rice, and Caramelized Onions)
Valentina P
- Difficulty
•
- Time 45"
Mujadara is a comforting Middle Eastern recipe made with lentils, rice, and deeply caramelized onions. This version adds plenty of warming spices, toasted almonds, and an optional dollop of yogurt to make it an even more delicious vegetarian main dish!
How To MakeDiet Type: Plant-based
Shopping List
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For the Rice
- 1 cup dry green lentils
- 1 1/4 cup basmati rice, rinsed
- 4 3/4 cups water
- 1/2 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons allspice
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cardamom
- 1 teaspoon salt
- 1 lemon, squeezed For the Caramelized Onions
- 2 medium yellow onions, thinly sliced
- 2 tablespoons olive oil
- salt, to taste For Serving
- 66666667/100000000 cup slivered almonds
- labneh or greek yogurt, to taste (optional)
- fresh parsley, to taste
Instructions
- Step 1: First, let's prepare the caramelized onions. Warm the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onions and a sprinkle of salt. Cook the onions, stirring occasionally for 25 to 30 minutes. They will be deeply caramelized and slightly crisp on the edges when ready. The trick is to leave them alone enough to brown, but not to the point that they burn. If they do start to burn, lower the heat a bit and add a few splashes of water periodically to prevent sticking. Once caramelized, set aside.
- Step 2: While the onions cook, pick over the lentils for any debris. Rinse and drain the lentils.
- Step 3: Next, warm the 2 tablespoons of olive oil in a large pot over medium-high heat. Once sizzling hot, add the diced onion and garlic. Stir and cook for 3 to 5 minutes, until the onion has softened.
- Step 4: Add the allspice, cumin, cinnamon, nutmeg, and cardamom to the pot. Then add the lentils, 4.75 cups of water, and salt. Bring to a boil. Once boiling, cover and reduce the heat to a simmer and cook for 5 minutes.
- Step 5: After 5 minutes, add the rice. Stir to combine, cover with a lid, and lower the heat to medium to simmer. Cook for 10 to 15 minutes, or until the moisture has been completely absorbed and the rice and lentils are fork-tender. Remove the pot from the heat, covered, and set aside for 5 minutes.
- Step 6: After 5 minutes, uncover the pot and add the lemon juice. Fluff up the rice mixture with a fork.
- Step 7: Meanwhile, preheat the oven to 350 degrees Fahrenheit. Spread the almonds on a baking sheet and bake until the almonds are golden and fragrant, about 6 to 8 minutes. Check the almonds often to avoid burning. Remove from the oven and transfer to a bowl.
- Serve: Transfer the rice mixture to a large serving dish and top with the caramelized onions and toasted almonds. Drizzle with a little extra olive oil, a dollop of yogurt, and a sprinkle of parsley. Enjoy. Leftovers freeze well.
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Mujadara (Lentils, Rice, and Caramelized Onions)
PT45M 1 cup dry green lentils 1 1/4 cup basmati rice, rinsed 4 3/4 cups water 1/2 onion, diced 2 garlic cloves, minced 2 tablespoons olive oil 2 tablespoons allspice 1 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon cardamom 1 teaspoon salt 1 lemon, squeezed 2 medium yellow onions, thinly sliced 2 tablespoons olive oil salt, to taste 66666667/100000000 cup slivered almonds labneh or greek yogurt, to taste (optional) fresh parsley, to taste Gluten Free Vegan 8 Servings
Ingredients:
