Mujadara

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Smash and cut off the ends of 4 cloves of garlic until flat.

Add 5 cups of water to a pot.

Add smashed garlic and 2 bay leaves into the pot with water.

Add 1 tablespoon of cumin, 1 teaspoon of salt, and a pinch of black pepper to the pot.

Stir the mixture and bring it to a boil.

Once boiling, add 1 cup of lentils and stir.

Let the water come back to a boil, then reduce heat and simmer for 5 minutes.

Cut 2 large onions in half and peel the outer layer.

Thinly slice the onions for caramelization.

After 5 minutes, add 1 cup of basmati rice to the pot with lentils and stir once.

Bring the water back to a strong simmer, cover, and let cook for 15 minutes without stirring.

After 15 minutes, move the pot to a cooler burner and let it sit for another 10 minutes to steam.

In a large frying pan, add 1/4 cup of olive oil and the sliced onions.

Toss the onions in the oil and let them caramelize without rushing, for about 10 to 15 minutes.

Check the onions after 10-11 minutes; they should start to change color to yellow and darker.

Continue to cook the onions, giving them a toss every 3-4 minutes.

After about 30 minutes, the onions should be beautifully caramelized; transfer them to a plate lined with paper towels to absorb excess oil.

Check the lentils and rice; they should be perfectly cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary