mujadara lentils and rice with crispy onions mujadara (rice, lentils & crispy onions)

I recently stumbled upon a dish that’s become an instant favorite: Mujadara. It’s a simple, comforting, and incredibly flavorful Middle Eastern dish made with rice, lentils, and caramelized onions. The beauty of Mujadara lies in its simplicity; it uses humble ingredients to create a dish that’s both satisfying and packed with flavor.

Mujadara (rice, lentils & crispy onions)

This recipe is a testament to how incredible simple ingredients can taste when combined thoughtfully. The sweet, caramelized onions provide a wonderful counterpoint to the earthy lentils and fluffy rice. It’s a dish that’s perfect as a vegetarian main course or a hearty side dish.

### Ingredients:

• 1 cup brown or green lentils, rinsed
• 2 cups water (or vegetable broth)
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 cup long-grain rice, rinsed
• 2 cups water (or vegetable broth)
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional garnishes: chopped fresh parsley, plain yogurt

Instructions:

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
2. Caramelize the onions: While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, for about 20-30 minutes, or until they are deeply golden brown and caramelized. This process takes time and patience, but it’s essential for the flavor of the dish. Be sure to stir them often to prevent burning, and lower the heat if necessary.
3. Cook the rice: In a separate saucepan, combine the rinsed rice with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
4. Combine and season: Once the lentils, onions, and rice are cooked, gently combine them in the skillet with the caramelized onions. Stir in the cumin and cinnamon. Season with salt and pepper to taste.
5. Serve: Serve the Mujadara warm. Garnish with chopped fresh parsley and a dollop of plain yogurt, if desired.

Mujadara is a truly versatile dish. I often find myself making a big batch on Sunday and enjoying it for lunches throughout the week. It’s just as good cold as it is warm! You can also customize it to your liking. Try adding different spices, such as coriander or turmeric, or mixing in some chopped vegetables like carrots or celery during the rice cooking process. And don’t be afraid to experiment with different types of lentils and rice. I’ve made it with red lentils and basmati rice with great success. Enjoy!

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Mujadara (rice, Lentils & Crispy Onions) - Chasing The Seasons

www.chasingtheseasons.comMujadara (rice, lentils & crispy onions) - Chasing the Seasons

mujadara (rice, lentils & crispy onions). Mujadara (rice, lentils & crispy onions)