Lebanon · 50 minutes · Serves 4

Lebanese mujaddara

Name: Lebanese mujaddara
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: 1 cup dry brown lentils; 1 cup dry long-grain rice; 3 large onion; 4 tbsp olive oil; 1 tsp ground cumin; 4 cups water; to taste salt

Lentils and rice topped with deeply browned onions.

Ingredients

brown lentils1 cup dry
long-grain rice1 cup dry
onion3 large
olive oil4 tbsp
ground cumin1 tsp
water4 cups
saltto taste

Method

01
Rinse lentils and simmer in 3 cups water for 15 minutes; they should still be slightly firm. Reserve cooking liquid.
02
Thinly slice onions and cook in olive oil over medium-low heat for 25–30 minutes until deeply browned, stirring often. Reserve half for topping.
03
Add rinsed rice, lentils, cumin and remaining onions to a pot. Add reserved liquid plus enough water to make 2 cups liquid. Season, cover and simmer on low for 15–20 minutes until rice is tender.
04
Rest covered for 10 minutes, fluff gently and top with reserved browned onions.

Adapted from BetaRecipe kitchen · traditional adaptation.

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