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EasyMain coursesveganCC0 1.0 Universal
Levantine Mujaddara (Spiced Brown Lentils and Rice with Crispy Caramelized Onions)
The ancient, beloved staple of Middle Eastern cuisine: fragrant brown lentils cooked tender with rice, cumin, and cracked pepper, smothered in heaps of crispy dark caramelized onions.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
servings
4
- Brown or green lentils, rinsed200 g
- Basmati rice, rinsed and drained180 g
- Large onions, thinly sliced into rings3 pc
- Extra virgin olive oil4 tbsp
- Ground cumin1 tbsp
- Ground cinnamon1 pinch
- Salt1 tsp
Preparation Steps
1
Simmer lentils in 750 ml water for 15 minutes until parboiled. Do not drain.
15 min timer
2
Heat olive oil in a wide skillet and fry sliced onions over medium heat for 18-20 minutes until deeply browned and crisp. Reserve two thirds of the crispy onions for topping.
20 min timer
3
Add basmati rice, cumin, cinnamon, salt, and remaining caramelized onions into the pot with lentils. Cover and simmer on low for 15 minutes until liquid is absorbed. Rest 10 minutes, fluff with a fork, and top with crispy onions.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
14g
Carbohydrates
62g
Fat
10g
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
