Mujaddarah
Serving Size / Yield
6-8 servings
Ingredients
- 1/4 C. olive oil
- 2 onions, thinly sliced
- 2 tsp. cumin seeds
- sea salt to taste
- 1 1/3 C. dried green lentils
- 2 bay leaves
- 3/4 C. basmati rice
- small handful of cilantro leaves, roughly chopped
Directions
Heat oil in a skillet over medium heat. Add onions, cumin and a generous pinch of salt. Cook for 8 to 10 minutes, stirring often, until soft and golden brown. Remove from heat.
Bring a large saucepan of water to a boil. Add lentils and bay leaves, reduce heat to a medium simmer and cook for 15 minutes. Add rice and stir; cook for 15-20 minutes, until both the lentils and rice are tender. Drain well and transfer to a large bowl.
Stir in half of the onion mixture and the cilantro. Return the pan with the remaining onion mixture to high heat and cook until dark golden brown and crispy. Spoon the crispy onion mixture over the lentils and serve hot.
