Description
A delicious and hearty Lebanese dish made with lentils, rice, and topped with crispy onions.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cup long-grain rice
- 4 cups water or vegetable broth
- 2 large onions, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils and rice under cold water.
- In a pot, combine lentils and water or broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender.
- Add rice, cumin, salt, and pepper to the pot, stir well, and cover. Cook for an additional 15-20 minutes until rice is cooked and liquid is absorbed.
- While the lentils and rice are cooking, heat olive oil in a skillet over medium heat.
- Add sliced onions and cook until golden brown and crispy, stirring occasionally.
- Once the onions are crispy, remove them from the skillet and drain on paper towels.
- Fluff the lentil and rice mixture with a fork and serve in bowls, topped with crispy onions and garnished with fresh parsley.
Notes
- For extra flavor, you can add a pinch of cinnamon to the lentil and rice mixture.
- Serve with a side of yogurt or a fresh salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Mujadara, Lebanese, Lentils, Rice, Crispy Onions