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Per serving
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- 1
Par-cook the lentils
Rinse and sort 1 cup black lentils, then place them in a saucepan with 2 cups of the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook until par-boiled but still holding their shape, 10 to 12 minutes. Drain and set aside.
- 2
Deeply caramelize the onions
Dice 2 of the onions. In a large saute pan with a lid, heat the olive oil over medium-high heat. Add the diced onions and a teaspoon of kosher salt and cook, stirring often, until dark golden brown and jammy — darker than typical caramelized onions, about 40 minutes. This is where the flavor and color come from, so don't rush it.
- 3
Cook the rice and lentils
Rinse 1 cup long-grain white rice until the water runs clear and soak 10 to 15 minutes, then drain. Pour the remaining 2 cups water into the pan with the onions and bring to a boil, then simmer 2 minutes. Stir in the drained rice and par-cooked lentils along with a dash of salt, black pepper, and the cumin. Reduce heat to low, cover, and cook until the liquid is absorbed and the rice and lentils are tender, 15 to 20 minutes.
- 4
Fry the crispy onion garnish
While the rice cooks, slice the remaining onion into very thin rings. Heat 2 to 3 tablespoons olive oil in a skillet over medium-high heat — when a piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until deeply golden and crisp, then drain on a paper towel-lined plate.
- 5
Rest and serve
Let the rice and lentils sit covered and undisturbed for 10 minutes. Fluff, then spoon into bowls, chop the parsley and scatter it over the top, and finish each bowl with a tangle of the crispy fried onions.
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Mujadara (Lentils and Rice with Crispy Onions)
Created by: WholeFoodWendy
Ingredients
- 1 cup black lentils
- 4 cup water
- 1/4 cup extra virgin olive oil
- 3 yellow onions
- kosher salt
- 1 cup long-grain white rice
- black pepper
- 1 tsp ground cumin
- fresh parsley
Instructions
- Par-cook the lentilsRinse and sort 1 cup black lentils, then place them in a saucepan with 2 cups of the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook until par-boiled but still holding their shape, 10 to 12 minutes. Drain and set aside.
- Deeply caramelize the onionsDice 2 of the onions. In a large saute pan with a lid, heat the olive oil over medium-high heat. Add the diced onions and a teaspoon of kosher salt and cook, stirring often, until dark golden brown and jammy — darker than typical caramelized onions, about 40 minutes. This is where the flavor and color come from, so don't rush it.
- Cook the rice and lentilsRinse 1 cup long-grain white rice until the water runs clear and soak 10 to 15 minutes, then drain. Pour the remaining 2 cups water into the pan with the onions and bring to a boil, then simmer 2 minutes. Stir in the drained rice and par-cooked lentils along with a dash of salt, black pepper, and the cumin. Reduce heat to low, cover, and cook until the liquid is absorbed and the rice and lentils are tender, 15 to 20 minutes.
- Fry the crispy onion garnishWhile the rice cooks, slice the remaining onion into very thin rings. Heat 2 to 3 tablespoons olive oil in a skillet over medium-high heat — when a piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until deeply golden and crisp, then drain on a paper towel-lined plate.
- Rest and serveLet the rice and lentils sit covered and undisturbed for 10 minutes. Fluff, then spoon into bowls, chop the parsley and scatter it over the top, and finish each bowl with a tangle of the crispy fried onions.