Ingredients

The following ingredients have 4 Servings
  • 1 cup dried brown or green lentils
  • 2 tablespoons olive oil
  • 1 1/2 pounds yellow onion (about 3 medium onions), (thinly sliced)
  • 2 garlic cloves, (minced)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 3/4 cups vegetable broth
  • 1 cup basmati rice
  • 1/2 teaspoon salt, (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup finely chopped fresh cilantro

Instruction

  • Place the oil and onions into a medium saucepan. Toss a few times to coat the onions and place the pot over medium low heat. 
  • Allow the onions to cook for 45 to 60 minutes, until they're caramelized and slightly browned. 
  • While the onions cook, place the lentils in medium saucepan. Cover them with water and place the pot over high heat. 
  • Bring the water to a boil, lower the heat and allow it to simmer for until the lentils are tender (about 20 minutes for brown lentils, 40 for green).
  • Remove the pot from heat and drain the lentils into a colander. Set them aside.
  • When the onions have finished caramelizing, remove half of them from the pot and transfer them to a plate. 
  • Raise the heat beneath the onions to medium, add the garlic, cumin, cinnamon, and cayenne pepper, and cook 1 minute more, until very fragrant.
  • Stir in the broth and rice.
  • Bring the liquid to a boil, lower the heat and cover. Allow the mixture to simmer until the rice is cooked and liquid is absorbed, 15-20 minutes. 
  • Remove the pot from heat and allow it to sit for 5 minutes.
  • Stir the lentils, lemon juice and cilantro into the pot with the rice. Season with salt and pepper to taste. You can also add extra lemon juice if you'd like.
  • Divide the mujadara onto plates and top with the reserved caramelized onions.