Mediterranean 50 min

Mujaddara

Name: Mujaddara
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cup green or brown lentils; 1 cup long-grain white rice; 4 large yellow onions, thinly sliced; 1/3 cup olive oil; 1 teaspoon cumin powder; 1/2 teaspoon allspice; 1/2 teaspoon cinnamon; Salt and black pepper; Plain yogurt and a green salad for serving

veganvegetariangluten-freehigh-proteinhealthy

Ingredientsfor 2

370

Cal

14g

Protein

58g

Carbs

11g

Fat

11 cup green or brown lentils
21 cup long-grain white rice
34 large yellow onions, thinly sliced
41/3 cup olive oil
51 teaspoon cumin powder
61/2 teaspoon allspice
71/2 teaspoon cinnamon
8Salt and black pepper
9Plain yogurt and a green salad for serving

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Instructions

1
Heat olive oil in a large heavy pot over medium-high heat. Add onions and cook, stirring occasionally, for 25–30 minutes until very deeply caramelized — dark brown and almost jammy. This is the entire flavor of the dish; do not rush it. Remove two-thirds of the onions and set aside.
2
Add lentils to the pot with the remaining onions. Add 4 cups of water, cumin, allspice, and cinnamon. Bring to a boil, then add rice. Stir once, reduce heat to low, cover tightly, and cook for 20 minutes without lifting the lid.
3
Remove from heat and let steam, covered, for 10 minutes. Fluff gently with a fork. Season with salt and pepper. Pile into a serving dish and top generously with the reserved caramelized onions. Serve warm or at room temperature with yogurt.