Middle Eastern · PANTRYHOP RECIPE
Mujaddara
45 minutes · 6 servings · vegan
A classic Levantine lentil-and-rice dish made with brown lentils and browned onions.
Ingredients
Check you have the quantities below.
- 1 1/2 cups brown lentils
- 6 cups water
- 1 cup long-grain rice
- 3 large onions, thinly sliced
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 tsp ground cumin
- 1/4 tsp black pepper
Let’s make it
- Simmer lentils in water for 15 minutes. Add rice, salt, cumin, and pepper, then cook covered 18 to 20 minutes until tender.
- Meanwhile, heat oil in a skillet and fry onions over medium heat for 12 to 15 minutes, stirring often, until deep golden.
- Fluff the lentils and rice, then fold in most of the onions.
- Top with the remaining onions and serve warm.
Serve with plain yogurt on the side if desired and keep the onions soft rather than extra crisp.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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