Mujadara (Rice and Lentils with Fried Onions)

An exotic dish made from everyday ingredients. Serve it hot, on its own or as a side for meat and poultry. It pairs well with scallions.

Recipe author

Servings:

Basmati rice (or any long-grain rice)

200

Lentils

150

Water

400

Onions (large)

Garlic

Cumin

0.5

Salt

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 7 % 2 g

Carbohydrates 77 % 23 g

130 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 40 min

Step 1:

Cover the rinsed lentils with the water, bring to a boil, and cook over medium heat for 10 minutes.
Step 2:

Drain the lentils and top up the cooking liquid back to 400 ml (about 1 2/3 cups).
Step 3:

Dice one onion medium, fry it until translucent, add the cumin, and warm it through for 2 to 3 minutes.
Step 4:

Add the rinsed rice to the pan and warm it through, stirring, for 3 to 5 minutes.
Step 5:

Add the lentils to the rice, pour in the reserved liquid, and bring to a boil over high heat. Season with salt, add the whole garlic cloves, then reduce the heat to low and cook, covered, until the liquid is absorbed, about 20 minutes.
Step 6:

Cut the remaining onions into half- or quarter-moons.
Step 7:

Fry them until golden brown.
Step 8:

Fold them into the finished rice. Remove and discard the garlic cloves.