Mujadara Lebanese Lentils and Rice with Crispy Onions
Mujadara is a delightful fusion of simple ingredients and bold flavors. This Lebanese lentils and rice recipe calls for only a few ingredients and is very easy to make.
Servings: 4 servings
Instructions
Crispy Onions
- Heat the oil in a pan over medium high heat. Slice the onions thinly and set them aside.
- Fry the onions until golden and crispy. Take them out of the oil and place on a cooling rack for the excess oil to drip.
Mujadara
- Heat the olive oil in a pot over medium heat. Sauté chopped onion until golden.
- Add in lentils, give a nice stir, and cook for two to three minutes.
- Add rice, cumin, and cinnamon to the lentils. Stir well so everything is completely combined.
- Pour water into the pot with salt, bring to a simmer, cover and let it cook for about 30-40 minutes until the lentil and rice is completely cooked.
- Once the mujadara is completely cooked, let it sit for a few minutes. Mix the lentils and rice with caramelized onion and serve.
Video
Notes
- Use Long-Grain Rice: Long-grain rice is ideal for Mujadara as it keeps the dish light and fluffy, with each grain of rice remaining separate. Avoid short-grain rice, which can become sticky.
- Wash Rice: Wash the rice thoroughly before cooking to remove excess starch. This helps achieve separate, fluffy grains instead of a sticky mixture.
- Adjust Water: Depending on the brand and type of rice and lentils you use, you may need to adjust the water. Keep an eye on the pot and add a little more water if needed to ensure everything cooks evenly.
- Use a Heavy-Bottomed Pot: To prevent the lentils and rice from sticking or burning, use a heavy-bottomed pot to ensure even cooking. This will help distribute the heat more effectively.
Nutrition
Calories: 761kcal | Carbohydrates: 107g | Protein: 25g | Fat: 26g | Saturated Fat: 4g | Sodium: 897mg | Potassium: 901mg | Fiber: 25g | Sugar: 5g | Vitamin A: 28IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 7mg