Dinner · Middle eastern
Mujadara with crispy onions
Lebanese lentils and rice spiced with cumin, piled with deeply browned onions, with a chopped salad.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 plates- 200 g dried brown lentils
- 150 g basmati rice
- 450 g onions, thinly sliced
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 750 ml water
- 3/4 tsp salt
- 200 g cucumber, diced
- 200 g tomatoes, diced
- 1 tbsp lemon juice
- 10 g fresh parsley, chopped
Method
Simmer the lentils in the water for 15 minutes, until just tender but not soft.
Meanwhile, cook the onions in the oil in a wide skillet over medium heat for 25 minutes, stirring often, until deep brown and crisp. Lift out half.
Add the rice, cumin, cinnamon and salt to the onions left in the pan, stir for 1 minute, then tip in the lentils with their water.
Cover and cook on low for 15 minutes, until the rice is tender. Rest for 5 minutes.
Toss the cucumber, tomatoes, lemon juice and parsley. Serve the mujadara topped with the reserved crispy onions, with the salad on the side.