Ingredients

The following ingredients have 8 Servings
  • 1 cup lentils, French (or Beluga)
  • 4 cups water
  • 2 tbsp butter (unsalted)
  • 2 large onion (diced)
  • 1 tsp white wine vinegar
  • 1 tsp salt
  • 1 tsp pepper (ground)
  • 1/2 tsp cumin (ground)
  • 1 cup rice, brown Basmati
  • 4 cups vegetable stock
  • 1/4 cup yogurt (Greek; full fat)
  • 1 tbsp parsley (chopped)
  • 1/4 cup pistachios (chopped and toasted)

Instruction

  • Combine the lentils and 2 cups of water in a pot and cook over medium heat for 10 minutes. Strain lentils and set aside.
  • While the lentils cook, melt the butter in a large pan over low heat. Add the onions and the vinegar. Cook for 30 to 40 minutes, stirring frequently until onions are brown and caramelized
  • Stir the salt, pepper, cumin and rice into the pan and cook for 1 more minute.
  • Combine the remaining water and the vegetable stock, then add half of the mixture to the onion mixture 1 cup at a time. Allow all of the liquid to be absorbed before adding the next cup.
  • Stir the lentils into the rice, then continue adding the remaining liquid one cup at at time until absorbed.
  • Divide the mujadara into 8 bowls and top each with a dollop of yogurt and a sprinkle of parsley and pistachios before serving.