Middle Eastern 45 min

Mujaddara with Crispy Onions

Name: Mujaddara with Crispy Onions
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 cup green or brown lentils; 1 cup basmati rice; 3 large onions, thinly sliced; 4 tbsp olive oil; 1 tsp cumin; 1/2 tsp allspice; 1/2 tsp cinnamon; Salt and pepper to taste

VeganLentilsMiddle Eastern

Ingredientsfor 2

360

Cal

14g

Protein

56g

Carbs

10g

Fat

11 cup green or brown lentils
21 cup basmati rice
33 large onions, thinly sliced
44 tbsp olive oil
51 tsp cumin
61/2 tsp allspice
71/2 tsp cinnamon
8Salt and pepper to taste

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Instructions

1
Cook lentils in 3 cups water until just tender, about 20 minutes. Drain, reserving liquid.
2
Heat olive oil in a large pan. Cook sliced onions on medium-low for 20-25 minutes until deeply caramelized. Remove 2/3 for topping.
3
Add cumin, allspice, and cinnamon to remaining onions. Stir 30 seconds.
4
Add rice, stir to coat. Add lentils and 2 cups reserved lentil water.
5
Bring to a boil, cover, reduce to lowest heat. Cook 18 minutes undisturbed.
6
Rest covered 5 minutes, then fluff with a fork.
7
Top generously with crispy caramelized onions. Serve with yogurt or a simple salad.