Mujadara
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 cup Green Lentils |
| 6 cup Water (divided) |
| 1 Tbsp. Olive oil |
| 1 large White onions (sliced thinly) |
| 2 Tbsp. Pine nuts |
| 2 tsp.. Ground cumin |
| 1/4 tsp. Ground cinnamon |
| 1/8 tsp. Cayenne pepper |
| 1/2 cup White rice |
| 1/2 tsp. Salt |
Instructions
When the water is boiling, add the lentils, stir, and reduce the heat to a slow boil.
Cook the lentils for about 15 minutes until tender but not mushy. Drain and set aside.
Place the oil in a large skillet over high heat.
When the oil is hot, add the onions and cook, stirring almost continuously, until the onions begin to brown.
As the onions begin to brown, add the pinenuts. Adjust the heat to keep the onions from burning.
When the onions are browned, add the cumin, cinnamon, cayenne, rice, salt, and 3 cups of water.
Bring the water to a boil and reduce the heat until it is simmering.
Cook for about 15 minutes. Do not stir.
Watch carefully and when the water is gone, turn off the heat and add the lentils.
Toss gently until well blended and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
We first encountered this dish at a Lebanese restaurant, and althought it was delicious, it was a bit bland – just rice, lentils and spice. We researched the recipe and found out why: most Mujadara recipes include caramelized onions and pinenuts. It takes on a whole new flavor with those two simple ingredients.