Crazy delicious Mujadara! Lentils and Rice with Crispy Onions!

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.

Chop 2 large onions into small pieces.

Heat a pan on medium high and add the diced onions.

Add a little kosher salt to help the onions sweat.

Caramelize the onions for 30 to 40 minutes, tossing occasionally to prevent burning.

In a separate pot, rinse 1 cup of lentils and add to 2 cups of water.

Simmer the lentils for about 10 minutes until partially cooked.

Check on the onions, which should be turning a golden color.

Add a little olive oil to the pan with the onions to crisp them up.

If the oil cooks vigorously, it's ready for the onions.

Crisp the onions until they are deep brown, tossing to avoid burning.

Drain the lentils once cooked partway through.

Wash and soak the rice for 15 to 20 minutes before adding it to the pot.

Combine the drained lentils, soaked rice, and some water in the pot.

Add kosher salt and cumin (about half a teaspoon to a teaspoon).

Bring the mixture to a boil, then reduce heat and cover.

Cook the rice for about 15 to 20 minutes.

After cooking, turn off the heat and let it sit covered for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary