Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, lebanese mujadra (lentils, rice & caramelized onions). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Lebanese Mujadra (lentils, rice & caramelized onions) is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Lebanese Mujadra (lentils, rice & caramelized onions) is something which I have loved my entire life.
Mujaddara is an easy and flavorful make-ahead meal, loaded with fabulous spices and topped with crispy fried caramelized onions! Mujadara is an arabic word that means "pockmarked." Basically it's made up of lentils, rice (or bulgur) and onions. And they say lentils cooked with the rice look like pockmarks (pimples).
To get started with this recipe, we must first prepare a few ingredients. You can have lebanese mujadra (lentils, rice & caramelized onions) using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lebanese Mujadra (lentils, rice & caramelized onions):
- Take cooking the lentils
- Make ready 2 cup water
- Prepare 1 cup brown or green lentils, sorted and rinsed clean
- Get caramelized onions
- Take 2 large onions, sliced
- Make ready 1/2 cup Sunflower or canola oil
- Prepare 1 pinch salt
- Make ready cooking the finished dish
- Prepare 2 cup water
- Make ready 3/4 cup long grain rice
- Take 1/4 tsp ground cumin, optional
- Take 1 salt and pepper to taste
Mujaddara used to be served as a celebration dish but without meat it was considered a meal for poor people. The special ingredient in this Lebanese Lentil and Rice dish. One of the spices that I used in this Lebanese Mujadara Recipe is cinnamon. While I don't think this spice in incorporated in the traditional version, I have seen a minority of recipes using it - and since cinnamon is one of my favorite spices, I didn't hesitate to add it in here.
Instructions to make Lebanese Mujadra (lentils, rice & caramelized onions):
- Cook your rinsed lentils in the 2 cups of water in a small pot til partially done (about 10 minutes). Don't over cook, because they will finish cooking in the next step.
- In a large sauce pan, saute onions with a pinch of salt, in oil on medium high heat til browned really well.
- Pull out a few of the browned onions and drain on a paper towel. Save these as a garnish for your finished dish. Keep the remaining onions as well as the oil in the sauce pan.
- Add the 2 cups of water to the browned onions and oil, and simmer for 5 minutes gently. Water will become brown from the onions.
- To your water and onions in the large sausepan, add the rice, lentils, cumin, salt and pepper. (I have made this dish with and without the cumin. It tastes very good either way. Experiment to find your preferred version.) Over medium high heat bring to a boil, turn down the heat, cover and simmer on low-medium heat for 15 minutes or so, til water is absorbed.
- When your lentils and rice mixture is done, top with the crispy caramelized onions that you set aside, and enjoy!
It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Mujaddara is a simple comforting Lebanese lentil and rice pilaf tossed with loads of fried onions. This easy to make vegan pilaf can be made gluten-free and makes for the perfect Thanksgiving side or meatless weeknight dinner! A warm bowl full of Mujaddara Lentils and Rice Pilaf is the Middle Eastern answer to Fall Comfort Food!
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