Mujadara (Lentils, Rice & Crispy Sweet Onions)

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2 cups brown lentils
1 cup basmati rice
1 large onion, thinly sliced into rings
3 garlic cloves, sliced
1/2 cup olive oil
Sea salt
Fresh lemon juice

Cook lentils in 7 cups water for 25 minutes.
Add basmati rice to the same pot and cook 15 to 20 minutes, testing to check for tenderness.
While the lentils and rice are cooking, fry onion rings and garlic in olive oil until crispy and brown, 12 to 15 minutes.
Season to taste with sea salt.
Remove the onion rings from the oil and set aside.
Squeeze fresh lemon juice on the lentils and rice, season to taste with sea salt, and stir in the oil left over from frying the onions.
Make sure the lemon juice and oil are well incorporated, remove to a large bowl or platter, and garnish with the fried onions.
Serve immediately.

Makes 4 ample and 8 small servings


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