dinner · vegetarian · gluten-free
Mujadara
Brown lentils and rice cooked with cumin and topped with lots of deeply caramelized onions.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry onions in oil slowly until deep brown and some crisp, 30 minutes; remove half for topping.
-
2
Simmer lentils in water 15 minutes until almost tender.
-
3
Add rice, cumin, the other onions, salt and enough water to cover by 1 cm.
-
4
Cover and cook on low 18–20 minutes; rest 10.
-
5
Top with crispy onions and serve with yogurt and salad.
