Lebanese Rice and Lentils (30 Minutes)

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Get ready to savor the warm and comforting flavors of Lebanese Mujaddara, a timeless dish that combines rice and lentils with fragrant spices and crispy fried onions. This humble yet delicious recipe has been passed down through generations, and it’s no wonder why it remains a beloved staple in Lebanese cuisine. The tender rice and lentils are cooked to perfection, creating a hearty and nutritious base. But what truly sets this dish apart is the golden, caramelized onions that are delicately fried until they reach crispy perfection. Absolutely delicious!

Ingredients

Units Scale
  • 1 cup basmati rice
  • 1 cup brown or green lentils
  • 4 cups water or vegetable broth
  • 1 large onion, thinly sliced
  • 4 tablespoons olive oil, divided
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions

  1. Rinse the rice and lentils separately under cold water. Drain and set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until golden brown and crispy, stirring occasionally. This will take about 10 minutes. Remove half of the fried onions and set them aside for garnishing.
  3. To the pot with the remaining fried onions, add the cumin, coriander, cinnamon, salt, and pepper. Stir well to combine and let the spices toast for about 1 minute.
  4. Add the rinsed lentils and water (or vegetable broth) to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
  5. Add the rinsed rice to the pot and stir to combine with the lentils. Cover the pot and continue cooking for another 10 minutes or until the rice and lentils are tender and cooked through. If needed, add a little more water or broth.
  6. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
  7. Fluff the Mujaddara with a fork and transfer it to a serving dish. Top with the reserved fried onions and fresh parsley for garnish.

Notes

Soaking the rice and lentils for about 15-30 minutes before cooking can help reduce the cooking time and result in a more tender texture. For added depth of flavor, you can sauté the rice in a tablespoon of olive oil for a few minutes before adding it to the pot. Feel free to customize the spices to your liking. You can add a pinch of cayenne pepper for some heat or sprinkle with sumac for a tangy twist. Serve the Mujaddara as a main dish with a side of yogurt, cucumber salad, or pickled vegetables for a complete meal. It’s also delicious as a side dish alongside grilled meats or roasted vegetables. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/lebanese-rice-and-lentils-30-minutes/