Lebanese Mujadara


    2.5 cups green or brown lentils
    1 cup rice
    1 teaspoon salt
    4 tablespoons olive oil divided
    6 onions 5 chopped, and 1 sliced
    1 teaspoon ground cumin


Rinse lentils, strain and place during a giant pot with five cups of water. Bring mixture to a boil, then simmer and cook till the lentils square measure tender, regarding quarter-hour.

Rinse the rice, then transfer to the pot of lentils and season with salt. Add a pair of cups water, waken a boil, then cut back to a simmer and cook till the rice is tender, regarding quarter-hour.

during a separate giant pan, heat 2 tablespoons of vegetable oil on medium heat and fry the shredded onions till golden brown, regarding 10-15 minutes. Transfer on high of the lentils and rice mixture, add cumin and toss to mix.

within the same giant pan wont to cook the onions, heat the remaining vegetable oil on medium heat and fry the sliced onions till golden brown and caramelized, regarding quarter-hour. within the last couple minutes of sauteing the onions, you'll crop up the warmth to high to urge a tender texture.

Serve the caramelized onions on high of mujadara with yoghourt and mint, if desired,

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