Imagine a dish that combines the hearty richness of lentils, the fluffy perfection of rice, and the sweet, golden magic of caramelized onions - all in one incredible meal. Mujadara isn't just a recipe; it's a culinary journey that transports you straight to the vibrant streets of the Middle East, where every bite tells a story of tradition, flavor, and pure comfort. Whether you're a seasoned home cook or a curious food explorer, this Lentil Rice Pilaf will revolutionize your understanding of simple, yet incredibly satisfying cuisine.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 cup rice
- 2 large onions, sliced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the lentils thoroughly under cold water, removing any small stones or debris. Drain well and set aside.
- Peel and slice the onions into thin, uniform half-moon shapes. Separate the slices to ensure even caramelization.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-low heat. Add the sliced onions and spread them evenly across the pan.
- Cook the onions slowly, stirring occasionally, allowing them to gradually turn golden brown and caramelize. This process will take approximately 25-30 minutes. Be patient and avoid burning the onions.
- In a separate large saucepan, heat the remaining olive oil over medium heat. Add the rinsed lentils and toast them for 2-3 minutes, stirring constantly.
- Pour the vegetable broth into the pan with the lentils. Add cumin, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.
- Add the rice to the lentils, stir gently, and continue cooking covered for an additional 15-20 minutes or until the rice and lentils are tender and have absorbed most of the liquid.
- Once the rice and lentils are cooked, remove from heat and let stand covered for 5 minutes to allow the flavors to meld and the grains to fully absorb any remaining moisture.
- Fluff the rice and lentils with a fork, then top with the caramelized onions. Serve hot as a main dish or side.
Tips
- Patience is key when caramelizing onions - low and slow is the secret to achieving those deep, sweet golden-brown edges.
- Use a heavy-bottomed skillet for even heat distribution and prevent burning.
- Rinse your lentils thoroughly to remove any debris and reduce potential digestive discomfort.
- Toast the lentils briefly before adding liquid to enhance their nutty flavor profile.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and grains to absorb remaining moisture.
- For extra flavor, consider adding a pinch of cinnamon or garnishing with fresh parsley or a dollop of yogurt.
- This dish is naturally vegetarian and can be easily made vegan - perfect for diverse dietary needs.
Nutrition Facts
Calories: 235kcal
Carbohydrates: 29g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
