Direct answer: Cook lentils and rice with cumin and softened onions, then top with deeply browned crispy onions and serve with yoghurt or salad.
Mujadara is a humble but deeply satisfying lentil and rice dish. The flavour comes from slow-cooked onions: some melt into the rice and lentils, while some become crisp on top.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 150g brown or green lentils
- 120g basmati rice
- 3 onions, thinly sliced
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp cinnamon, optional
- 600ml water or vegetable stock
- Salt and black pepper
- Greek yoghurt, cucumber or salad, to serve
Method
- Rinse the lentils and simmer them in water for 12 to 15 minutes until partly tender.
- Meanwhile, cook the sliced onions in olive oil over a medium heat for 20 minutes, stirring often, until browned. Remove half for topping.
- Add cumin and cinnamon to the remaining onions.
- Add the rinsed rice, partly cooked lentils, stock, salt and pepper.
- Cover and simmer for 15 minutes, then rest off the heat for 10 minutes.
- Fluff with a fork and serve topped with crispy onions.
Notes
The onions should be brown, not burnt. If they catch, lower the heat and add a splash of water. Brown lentils hold their shape better than red lentils, which become too soft here.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout, and do not reheat rice more than once.