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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe

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This recipe for Lebanese Lentils, Rice and Caramelized Onions (Mujadara) is from Vol. 1, 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 tbsp oil
1 large onion, thinly sliced
1¾ cups lentils, rinsed and sorted
6 cups of water
1 cup rice, white, par-boiled
1½ tsp salt
½ tsp pepper

Plain Yogurt or Lebanese Cucumber Laban
Directions:
Directions:
Heat oil in a deep sauce pot over medium heat and saute onions until translucent and caramelized, 20-25 minutes, stirring frequently.
Sprinkle with salt and pepper to taste.
Remove from pan and set aside.

In the same pan, add lentils and increase heat to medium-high.
Toast lentils for 60 seconds then add 6 cups of water.
Bring pot to a boil then reduce heat to low and simmer until lentils are halfway cooked, about 15 minutes.

Add rice, salt and pepper to the pot and bring mixture to a boil.
Stir once, cover with lid, then reduce heat to low.
Cook until all liquid is absorbed, about 15 minutes.

Fluff lentils and rice with a fork before serving with caramelized onions.

Serve Plain Yogurt or Lebanese Cucumber Laban if you wish.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr 40 minutes

 

 

 

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