Mujadara (Lentils and Rice with Caramelized Onions)
, Serves 4
A Middle Eastern pot of brown rice and lentils spiced with cumin, topped with crisp caramelized onions and herbs.
| 4 medium cloves garlic, smashed and peeled | Boil water with spices | Add rice, simmer 10 min | Add lentils, simmer 20-23 min | Rest 10 min, discard bay, smash garlic | Stir in green onions & cilantro | Top rice with onions & garnish | Serve with yogurt & sauce |
| 2 bay leaves | |||||||
| 1 tbsp ground cumin | |||||||
| 1 1/2 tsp fine sea salt (for the pot) | |||||||
| Freshly ground black pepper | |||||||
| 1.2 L water | |||||||
| 190 g brown basmati rice, rinsed and drained | |||||||
| 200 g brown or green lentils, rinsed and drained | |||||||
| about 3/4 of the sliced green onions (stirred in) | |||||||
| about 3/4 of the chopped cilantro or parsley (stirred in) | |||||||
| 80 ml extra-virgin olive oil | Caramelize onions 20-30 min | Drain on towels, salt | |||||
| 2 medium-to-large yellow onions, halved and thinly sliced | |||||||
| 1/4 tsp fine sea salt (for the onions) | |||||||
| remaining sliced green onions (garnish) | |||||||
| remaining chopped cilantro or parsley (garnish) | |||||||
| Plain whole-milk or Greek yogurt, for serving | |||||||
| Spicy sauce, for serving (optional) |
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