Mujadara (Rice, Lentils & Crispy Onions)
Inspired by a beautiful and humble Middle Eastern dish, utilizing ingredients you likely already have on hand.
Servings: 0
Ingredients
- olive oil
- 3 medium onions, thinly slice two, dice one
- Kosher salt
- Freshly ground pepper
- 3 garlic cloves, minced
- 1 tsp cumin more as desired
- 3 cups cooked rice
- 1 cup cooked black lentils
- parsley, as garnish
- extra virgin olive oil, for drizzling
- Greek yogurt or hummus, for serving
Instructions
- You will need two large skillets.
- In the first skillet, add 2 tablespoons (30 ml) of olive oil over medium heat. When the oil is hot and shimmery, add the sliced onions. Lightly sprinkle with salt and saute until the onions are deeply caramelized, about 40 minutes, taking care not to let them burn. Using a slotted spoon, transfer the onions to a paper towel lined plate to absorb any excess oil.
- Meanwhile, add 1/4 cup (60 ml) olive oil to the other skillet over low-medium heat. When the oil is hot and shimmery, add the diced onion. Lightly sprinkle with salt and saute until tender and translucent, about 7 minutes.
- Add the garlic and cumin and stir together until fragrant, about 30 seconds.
- Lower the heat to a simmer and add the cooked rice and lentils. Season lightly with salt and pepper and gently mix to combine. Use a fork to lift and fluff until heated through, 5-6 minutes.
- To serve, add the crispy onions on top of the rice and lentils, drizzle with extra virgin olive oil and fresh parsley, and bring the skillet to the table family-style. Have Greek yogurt or hummus at the table to serve alongside.