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Mujadara

Mujadara: lentils and rice cooked with cumin and cinnamon and topped with deeply caramelised crispy onions.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 200 g brown or green lentils
  • 150 g long-grain rice rinsed
  • 3 large onions thinly sliced
  • 100 ml olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 750 ml water
  • Plain yogurt to serve

Method
 

  1. Simmer the lentils in the water for 15 minutes until just tender. Do not drain.
  2. Meanwhile, fry the onions in the oil over medium heat for 25–30 minutes, stirring, until deep brown. Set half aside on paper to crisp.
  3. Add the rice, cumin, cinnamon, salt and the remaining onions to the lentils. Top up with water to cover by 1 cm.
  4. Cover and cook over low heat for 20 minutes.
  5. Rest, covered, for 10 minutes, then fluff with a fork.
  6. Top with the crispy onions and serve with yogurt.

Notes

Salt the onions only at the end. Salting early draws out water and stops them crisping.