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Mujadara

Mediterranean · 55 min · Easy · 4 servings

Mujadara

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set — the lentils make it stick with you far longer than rice alone.

~410 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-proteinlow-calorie
Plan it:

Method

  1. 1

    Simmer the lentils

    ⏱ 20 min

    Add the lentils to a pot with plenty of water. Bring to a boil, then simmer until just tender but not mushy, about 20 minutes. Drain and set aside.

  2. 2

    Caramelize the onions

    ⏱ 20 min

    Meanwhile, heat the olive oil in a wide pan over medium heat. Add the onions and cook, stirring often, until deep golden and sweet, about 20 minutes. Set aside about a third for topping.

  3. 3

    Toast the spices

    To the remaining onions, stir in the cumin, coriander and cinnamon and toast for a few seconds until fragrant.

  4. 4

    Add lentils, rice and water

    Add the drained lentils, rice, salt, pepper and water. Stir once, bring to a boil, then cover and reduce to low.

  5. 5

    Cook covered, then steam

    ⏱ 15 min

    Cook covered and undisturbed until the rice is tender and the liquid is absorbed, about 15 minutes. Turn off the heat and let it steam, still covered, for 5 minutes.

  6. 6

    Fluff and top

    Fluff with a fork. Top with the reserved caramelized onions and the parsley before serving.

Notes

The most filling dish in the set — the lentils make it stick with you far longer than rice alone. Serve with vegan yogurt and a cucumber-tomato salad.

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