Mujaddara Recipe (Lentils & Rice)

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.

Heat 1 tablespoon of vegetable oil in a pan on medium heat.

Add half of one onion, chopped fairly finely, and fry until it starts to brown.

In another pan, heat 1 tablespoon of oil on low heat.

Add the sliced onions (1.5 onions cut into thin semicircles) to the low heat pan and cook for 30 to 40 minutes to caramelize them.

Once the onions are starting to brown, add 1 cup of brown lentils and 3.5 cups of water to the pan with the lentils.

Add 0.5 teaspoon of salt and bring to a boil.

Once boiling, turn the heat down, cover, and simmer for 20 minutes, stirring the onions occasionally.

After 20 minutes, remove the lid from the lentils, add the spices (2 teaspoons cumin and 2 pinches of cinnamon powder) and the rice, and stir well.

Cover and cook for another 20 minutes, stirring the onions from time to time.

After 35 minutes of cooking the onions, turn off the heat and let the rice sit for another 10 minutes.

Serve the rice topped with the caramelized onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary