Mujaddara (lentils and rice with crispy onions)
Humble and deeply comforting: lentils and rice cooked together with cumin and topped with a heap of sweet, crispy onions.
- 60 min10 prep · 50 cook
- EasyDifficulty
- 610 kcalper serving
Ingredients
- Brown or green lentils200 g
- Long-grain rice150 g
- Onions4
- Olive oil100 ml
- Ground cumin1 tsp
- Water1 l
- Greek yoghurt, to serve200 g
- Saltto taste
- Black pepperto taste
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Steps
- 1
Cook the lentils in the water until just tender but still holding their shape. Do not drain.
- 2
Meanwhile, slice the onions thinly and fry them in the oil over medium heat, stirring often, until deep brown and partly crispy.
- 3
Lift out half the onions with a slotted spoon and keep them for the topping.
- 4
Add the rice and cumin to the remaining onions and stir for a minute. Add the lentils with about 400 ml of their liquid (top up with water if needed), salt and pepper.
- 5
Cover and cook over low heat until the rice is tender and the liquid is absorbed.
- 6
Rest off the heat, covered, then serve topped with the crispy onions and a spoonful of yoghurt.
Tips and questions
- How do I get really crispy onions?
- Slice them evenly, fry in batches without crowding the pan and be patient: they need 20–25 minutes to turn deep brown. Drain on paper.
- How long does it keep?
- The lentils and rice keep 4 days in the fridge and are good warm or at room temperature. Store the onions apart so they stay crisp.
Enjoy your meal!
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