Mujaddara (rice and lentils)

Name: Mujaddara (rice and lentils)
Cuisine: Middle Eastern
Ingredients: 1 cup French lentils (you can also use brown lentils); 1 cup basmati rice, rinsed in cold water at least 5 times, until the water starts to run clear 2 tablespoons unsalted butter, divided; 3 tablespoons extra-virgin olive oil; 1 bay leaf; 2 large yellow onions, sliced into ¼-inch half-moons salt and freshly ground black pepper 2 sliced avocados, for serving; Tahini Dressing (page 33)

10 steps

This is my take on a dish that is popular throughout the Arab world. What makes it extraordinarily tasty is the fried onions. Comforting and hearty, it is lovely served as a vegetarian main with a simple salad and Tahini Dressing (page 33). I also like to add sliced avocado on top when serving.

Updated at: Thu, 17 Aug 2023 04:52:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories267 kcal (13%)

Total Fat11.9 g (17%)

Carbs32.7 g (13%)

Sugars2.2 g (2%)

Protein9 g (18%)

Sodium7.7 mg (0%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupFrench lentils

you can also use brown lentils

1 cupbasmati rice

rinsed in cold water at least 5 times, until the water starts to run clear 2 tablespoons unsalted butter, divided

3 tablespoonsextra-virgin olive oil

1bay leaf

2yellow onions

large, sliced into 1/4-inch half-moons salt and fresh ground black

Instructions

Step 1

Bring a pot of salted water to a boil, add the lentils, and turn the heat to medium-low, simmering until tender, about 20 to 25 minutes. Drain the lentils and toss them with a generous drizzle of olive oil.

Step 2

While the lentils are cooking, place another medium pot over high heat and pour in 2 cups of cold water, a tablespoon of butter, and a pinch of salt and add the rice.

Step 3

Bring to a boil, and then cover, reducing the heat to low.

Step 4

Simmer until all of the water is absorbed, about 10 to 12 minutes. Fluff the rice with a fork, and set aside.

Step 5

In a skillet, heat a generous drizzle of olive oil (about 3 tablespoons), 1 tablespoon of butter, and the bay leaf over medium-high heat. Add the onions to the skillet with

Step 6

a generous pinch of salt and a grinding of black pepper.

Step 7

Cook the onions until they soften, about 5 to 6 minutes.

Step 8

Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are very soft and have a golden caramel color with dark, crispy parts, about 15 to 20 minutes, adjusting the heat as necessary to achieve this.

Step 9

Turn off the heat, and add the lentils and the rice to the fried onions. The moisture from the rice and lentils will deglaze the pan of all the lovely toasty bits. Taste for seasoning, adding more salt and pepper as needed.

Step 10

Serve with sliced avocado on top and Tahini Dressing on the side.