Lunch · Mediterranean
Mujaddara (Lentils and Rice)
Dried lentils and rice simmered together, with onions browned in oil — a Levantine dish.
- per serving
- 513 kcal
- Protein
- 17 g
- Total time
- 1 h 10 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the 50 g of dried green or brown lentils and the 45 g of dry white rice separately. Slice the 100 g of onion into 2 mm strips.
In a skillet, heat 10 g of the 15 g of oil and brown 50 g of the onion for 15 to 20 minutes over medium-low heat. Stir often until deep golden brown without blackening; set aside with all the oil from the pan.
Meanwhile, soften the remaining 50 g of onion in the remaining 5 g of oil in a small saucepan for 5 minutes. Add the lentils, a pinch of cumin and 350 ml of water. Bring to a boil and simmer for 18 to 20 minutes: the lentils should be partly tender.
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