Mujadara: Lebanese Lentils, Rice, and Caramelized Onions
Warm notes of cinnamon & cumin, along with caramelized onions give these Lebanese lentils just what they need to fall over the edge of unique deliciousness! Here's to another simple lentil dish to add to your list of yummy favorites!
Servings 4 people
Ingredients
- 1 cup green lentils or use brown
- 2 teaspoons olive oil or use other vegetable oil
- ½ teaspoon cumin
- ¼-1/3 teaspoon cinnamon
- 1 pinch coriander
- ¼-1/3 teaspoon black pepper
- 1 large thinly sliced red onion
- salt to taste
- ½ cup cooked brown or basmati rice
- 1 tablespoon toasted pine nuts optional
- 1 squeeze lemon juice optional
- vegan sour cream optional
- cilantro for garnish optional
Instructions
- Pour lentils into a medium-sized saucepan. Next cover them by an inch of cold water. Bring lentils to a bowl then turn heat down to simmer. Next fold in cumin, salt, pepper, cinnamon, and coriander. Cook until lentils are tender.
- Meanwhile as lentils are cooking, heat oil in medium sized pan and add thinly sliced onions along with a dash of salt. Stir to coat onions. Caramelization should take about 20-25 minutes (see pictures in post for example).
- Note: Stir often to prevent onions from sticking to pan. If onions begin to stick, add a dash of water. When caramelization/crisping process is complete, remove onions from pan and set aside on a paper towel covered plate.
- When lentils are done cooking, fold in cooked rice. Taste and if needed, adjust salt and other spices until desire flavor is reached.
- Now begin plating your layers. Scoop lentils and rice into a bowl and top with (optional) vegan sour cream. Next comes the caramelized onions. You can stop here or keep the flavor going by adding the toasted pine nuts, cilantro, and a nice squeeze of lemon juice.