Mujadara

Name: Mujadara
Cuisine: Asian, Indian
Ingredients: Salt; 2/3 cup raisins; 1 lemon; 4 medium onions; 1/4 cup plus 3 Tbsp olive oil divided; 1 tsp sugar; 1 cup green lentils; 1 cup basmati rice; 1/8 tsp ground cinnamon; 2 tsp ground corriander; 2 tsp ground cumin; 1/2 cup sautéed shallots; Splash of white wine vinegar; 1/2 cup chopped cilantro; Black pepper; Toasted pine nuts; 1/2 cup plain Greek yogurt; 1 Tbsp olive oil; 1/4 tsp ground cumin; 1/4 tsp ground corriander; Salt; Pepper; 4 cloves garlic, peeled and roughly chopped; 2 cups cilantro; 4 medium jalapeños; 1 tsp salt; 1 tsp ground cardamom; 3/4 tsp ground cumin; 1/2 tsp red pepper flakes; 3/4 -1 cup olive oil

9 steps

Lemony Lentils and Rice with Caramelized Onions

Updated at: Thu, 17 Aug 2023 01:07:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1078.9 kcal (54%)

Total Fat69.2 g (99%)

Carbs98.9 g (38%)

Sugars25.7 g (29%)

Protein23.6 g (47%)

Sodium811.9 mg (41%)

Fiber20.4 g (73%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Squeeze half of lemon over raisins. Add very hot water to cover. Stir and set aside.

Step 2

Thinly slice onions (moon shapes). Heat 1/4 cup olive oil. Add onions and salt. Cook over medium with lid on for 15 minutes until soft and translucent. Uncover, add 1/4 tsp sugar, increase heat to medium high, stir frequently. Use 1 Tbsp water to deglaze pan. Carnelize for 35-40 minutes.

Step 3

Cook lentils in a large pot of boiling water. Cook until al dente, 15 minutes. Drain and set aside. Dry pot.

Step 4

Heat 2 Tbsp olive oil in now dry pot. Add 1/8 tsp cinnamon, 2 tsp ground coriander, and 2 tsp ground cumin. Cook 30 seconds. Add rinsed and drained basmati rice and 1 tsp salt. Stir to coat with spices. Then add 1 1/2 cups water and bring to a boil. Reduce heat to low, add lentils in an even layer over the rice, cover, and cook about 15 minutes until water is absorbed. Fluff with a fork and cover pot again.

Step 5

Once onions are caramelized, add raisins + their liquid. Transfer onion mixture to rice/lentil pot. Add half the fried shallots and juice from remaining lemon half. Stir to combine, season with salt, and cover until ready to serve. (Fried shallots = Thinly slice 1 pound shallots and fry in 2 cups vegetable oil for 8-10 minutes. Drain, spread out on a baking sheet in a thin layer, and salt while hot. )

Step 6

Sauté shallots in olive oil. Add a splash of white wine vinegar. Set aside.

Step 7

Make the yogurt sauce — Mix 1/2 cup plain Greek yogurt with 1 Tbsp olive oil, 1/4 tsp corriander, 1/4 tsp cumin, salt and pepper.

Step 8

Make the spicy cilantro sauce — Use a food processor to blitz the garlic. Then, add all ingredients except the olive oil and blitz until finely chopped. Finally, slowly drizzle in the olive oil while continuing to blitz. Scrape down the sides.

Step 9

Serve by transferring rice mix to a platter, topping with chopped cilantro, toasted pine nuts, and remaining fried shallots. Serve with yogurt sauce and spicy cilantro sauce.