Mujaddara is a simple and filling dish of seasoned lentils and rice, topped with sweet, caramelized onions. Are you drooling yet? You’ve probably seen it on menus in restaurants specializing in Middle Eastern cuisine. It’s sometimes referred to as “Lebanese lentils and rice.” No matter what you call it, we think it’s terrific comfort food. And quite simple to make. Of course you can leave off the caramelized onions if that’s not your thing. We enjoy it as you see it pictured here, with a pile of the caramelized onions on top. But we’ve seen folks just as happily sit down to a big bowl of it without any fancy garnishing.
- Lentils and Rice
- 2 cups - dried brown lentils, uncooked, rinsed
- 2 cups - brown rice, uncooked
- 4 cups - vegetable broth
- 4 cups - water
- 1/2 tsp - ground cumin seed
- 1/2 tsp - ground cinnamon
- Caramelized Onions
- 4 medium - yellow onions, cut in half and then into thin slices
- 1 cup - vegetable broth (more or less as needed to prevent sticking)
- Combine the lentils, rice, broth, water, cumin, and cinnamon in a large sauce pan and bring to a boil. Reduce the heat to medium-low, cover, and cook until the lentils and rice are tender, about 40 minutes. Salt to taste.
- While the lentil and rice mixture is cooking, in a large skillet over medium heat, sauté the onions in a tablespoon of the broth, until tender, adding a little more broth as needed to prevent sticking. For the next 50-60 minutes, continue stirring the onions, adding a little broth at a time to prevent sticking. As you go, scrape the brown bits from the bottom of the pan and stir them into the onions. Eventually, the onions will turn a deep brown color and have a sweet, rich flavor.
- To serve, plate the lentil mixture and top with a helping of the caramelized onions.
Nutrition (per serving): 518 calories, 78% calories from carbohydrates, 17% calories from protein, 5% calories from fat, 24.9g fiber.