Mujadara is an inexpensive and a hearty vegetarian dish to make. It is simply just a mixture of rice and cooked brown or green lentils, impaled with a generous amount of caramelized onions and a bit of cumin and cinnamon. It can be served with some nice Turkish yogurt (Cacik), or a cucumber salad. It’s easy and conveys you to a far off land with just one taste of this delicious dish.
1 cup Brown or green lentils, rinsed
1 cup Basmati rice
2-3 Medium onions (Thinly sliced)
1/2 cup chopped mint
1/2 cup Extra virgin olive oil
1 1/2 tsp ground cumin
1 Cinnamon stick or 1/4 tsp ground cinnamon
1/2 tsp Pepper
1-2 tsp Salt
1/2 tsp ground all spice
4 cups water
Step by step
First put the rinsed and sorted lentils into a medium saucepan.
Fill with enough cold water to cover the lentils just a few centimeters.
Bring the water to a boil over medium-high heat, then turn down to simmer, cover, and cook the lentils until they are soft but not soggy.
Add salt and pepper.
Cook for about 20 minutes.
In the mean time while the lentils are cooking, cut the inions into long thin slices.
Heat the olive oil in a medium-sized frying pan over medium-high heat.
Add the sliced onions. Lower heat to medium and cook, stirring often, until onions are caramelized. Then set aside on a paper towel-lined plate. (Will be used as garnish and flavour).
After 20 min¬utes, add the rice and the cumin along with the “All spice” and cinnamon.
Give it one good stir then cover and sim¬mer on low heat for addi¬tional 20 minutes.
Check the lentils and rice. If most of the water is absorbed, turn off the heat. Let sit, covered, for about 5 minutes.
Finally, Garnish with the caramelized onions and fresh mint.
Serve with yogurt, or salad.
Tip: While the rice and lentils are left to sit for the 5 minutes, add a little butter and just let it melt, it will add a great taste to it.