Dinner
Lentils and Rice with Caramelized Onions (Mujadara)
A Middle Eastern home dish of lentils and rice, piled with sweet browned onions and served with cool yogurt.
⏱ 1 hr (10 min prep, 50 min cooking)
🍽 Serves 6 · about 1 1/4 cups
budgetmake aheadfreezer friendlyleftovers
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Onions
- ¼ cup Olive oil
- 3 Yellow onion, halved and thinly sliced
- ¼ tsp Table salt
Lentils and rice
- 1 cup Dried lentils, brown or green, rinsed
- 1 cup Long-grain white rice, long-grain
- 1½ tsp Ground cumin
- 1 tsp Table salt
- ½ tsp Ground black pepper
- 3¾ cup Water
To serve
- 1 cup Plain yogurt (whole milk)
- ¼ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet, medium pot with lid.
- Heat the oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook 25 to 30 minutes, stirring often, until deep brown. Lower the heat if they brown too fast.
- Meanwhile, put the lentils in a pot with water to cover by 2 inches. Boil 15 minutes, until just tender, then drain.
- Return the lentils to the pot with the rice, cumin, salt, pepper, 3 3/4 cups water and half the onions. Bring to a boil, cover and simmer on low 18 to 20 minutes. Let stand 10 minutes.
- Fluff and top with the remaining onions and the parsley. Serve with yogurt.
Make aheadKeeps 4 days in the fridge. Reheat with a splash of water to 165°F.
❄️ FreezerFreeze for up to 2 months.
↺ LeftoversServe cold as a salad with cucumbers and tomatoes.
🧒 With kidsKids who like rice usually like this; the onions taste sweet.
Dairy-free swapServe with a dairy-free yogurt, or skip it.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.