How to Prepare Appetizing Lebanese Mujadra (lentils, rice & caramelized onions)

Lebanese Mujadra (lentils, rice & caramelized onions). Clearly, lentils and rice do not make for a fancy meal. In fact, in the Middle East, mujadara is known more as "poor man's food," or peasant food. Slice the remaining onion into thin slices and sauté in the same pan with a tablespoon of oil on medium-low heat until deep golden brown and caramelized.

Lebanese Mujadra (lentils, rice & caramelized onions) The lentils and rice can be pretty bland on their own. So the onions is what really brings the dish together. You'll need a lot of onions. You can cook Lebanese Mujadra (lentils, rice & caramelized onions) using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lebanese Mujadra (lentils, rice & caramelized onions)

  1. You need of cooking the lentils.
  2. You need 2 cup of water.
  3. It’s 1 cup of brown or green lentils, sorted and rinsed clean.
  4. Prepare of caramelized onions.
  5. You need 2 large of onions, sliced.
  6. It’s 1/2 cup of Sunflower or canola oil.
  7. It’s 1 pinch of salt.
  8. It’s of cooking the finished dish.
  9. You need 2 cup of water.
  10. You need 3/4 cup of long grain rice.
  11. It’s 1/4 tsp of ground cumin, optional.
  12. It’s 1 of salt and pepper to taste.

You'll chop the majority of them, fry them and mix with the lentils and rice. Then you'll slice the last onion and caramelize it to serve on top of the mujadara/mudardara. This rice and lentil pilaf is an easy and wholesome recipe based on the traditional Lebanese Mujadara. Some added spices, raisins and nuts make it extra warm and cozy.

Lebanese Mujadra (lentils, rice & caramelized onions) instructions

  1. Cook your rinsed lentils in the 2 cups of water in a small pot til partially done (about 10 minutes). Don't over cook, because they will finish cooking in the next step..
  2. In a large sauce pan, saute onions with a pinch of salt, in oil on medium high heat til browned really well..
  3. Pull out a few of the browned onions and drain on a paper towel. Save these as a garnish for your finished dish. Keep the remaining onions as well as the oil in the sauce pan..
  4. Add the 2 cups of water to the browned onions and oil, and simmer for 5 minutes gently. Water will become brown from the onions..
  5. To your water and onions in the large sausepan, add the rice, lentils, cumin, salt and pepper. (I have made this dish with and without the cumin. It tastes very good either way. Experiment to find your preferred version.) Over medium high heat bring to a boil, turn down the heat, cover and simmer on low-medium heat for 15 minutes or so, til water is absorbed..
  6. When your lentils and rice mixture is done, top with the crispy caramelized onions that you set aside, and enjoy!.

The combination of rice and lentils is not uncommon in many countries of the Mediterranean. Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Meanwhile, the onions are fried until crisp and deeply caramelized—almost burnt, really—to coax out a savory bittersweet flavor.