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Lebanese Lentils and Rice (Mujaddarah) Recipe

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This recipe for Lebanese Lentils and Rice (Mujaddarah) is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions halved and sliced thin
½ cup oil (yes use ½ cup)
1 ½ cups dry lentils
1 cup rice
7 cups water or beef broth (broth is optional)
1 tablespoon salt (or optional beef bouillon cube)
Directions:
Directions:
In a medium size pot, cook onions in oil until very dark brown (but not black) over medium high heat. When the onions get this color, add the other ingredients (the water last), and reduce heat to medium, cover and cook about 30 minutes. You can use beef broth instead for flavor, or a beef bouillon cube, but if you do reduce salt.

Serve garnished with some crispy brown onions on top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
According to legend this ancient dish is the pottage for which Esau sold his birthright to his brother Jacob. So, yeah, it's *that* ancient. Not to name any names, but it's a safe bet that all of your who's who of the ancient Middle East ate this food at one time or other. Even if that isn't true (but it probably is) this is a great vegetarian main dish. Enjoy!

 

 

 

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