Mujaddara - Rice and Lentils with Crispy Onions
A beloved Middle Eastern dish of lentils and rice topped with deeply caramelized crispy onions. Humble ingredients, extraordinary flavor.
vegetarianone-potmeal-prep
$0.60per serving
Instructions
1
Rinse lentils and cook in 3 cups water for 15 minutes until almost tender. Drain.
2
Meanwhile, thinly slice onions into half-moons.
3
Heat olive oil in a large pot over medium-high heat. Add onions and cook 25-30 minutes, stirring often, until deeply golden and crispy.
4
Remove half the onions and set aside for topping.
5
Add cumin, cinnamon, and allspice to the remaining onions. Cook 30 seconds.
6
Add partly cooked lentils, uncooked rice, 2 cups water, and salt. Bring to a boil.
7
Cover and cook on low heat 18 minutes until rice is done.
8
Serve topped with crispy onions and a dollop of yogurt.
