Lebanese Lentils, Rice and Caramelized Onions (Mujadara)
A protein-packed side dish or vegetarian main, this humble dish of lentils and rice is topped with addictively delicious caramelized onions.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 2 tablespoons oil
- 1 large onion thinly sliced
- 1 3/4 cups lentils rinsed and sorted
- 1 cup rice white par-boiled
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Heat oil in a deep sauce pot over medium heat and sauté onions until translucent and caramelized, 20-25 minutes, stirring frequently. Sprinkle with salt and pepper to taste. Remove from pan and set aside.
In the same pan, add lentils and increase heat to medium-high. Toast lentils for 60 seconds then add 6 cups water. Bring pot to a boil then reduce heat to low and simmer until lentils are halfway cooked, about 15 minutes.
Add rice, salt and pepper to the pot and bring mixture to a boil. Stir once, cover with lid, then reduce heat to low. Cook until all liquid is absorbed, about 15 minutes.
Fluff lentils and rice with a fork before serving with caramelized onions. Serve with plain yogurt or Lebanese Cucumber Laban if you wish.
Calories: 296kcal | Carbohydrates: 49.8g | Protein: 7.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 926mg | Fiber: 6.1g | Sugar: 2.5g