Ingredients:

  • 1 cup brown lentils (200g), rinsed and picked over
  • 1 cup long-grain white rice (200g), rinsed
  • 4 cups water or vegetable broth (1 litre)
  • 1 large yellow onion (about 200g), thinly sliced
  • 3 tbsp olive oil or vegetable oil (45 ml)
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • 1 tsp salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)
  • Plain yogurt or labneh (optional)

Instructions:

  1. Rinse lentils under cold water until clear, then drain. Place in saucepan with 3 cups of water. Bring to a boil and simmer uncovered for about 15 minutes until tender but not mushy. Drain, reserving the cooking liquid.
  2. While lentils cook, rinse rice under cold water until water runs clear. In the same pot or a separate one, bring the reserved liquid plus additional water (to total 4 cups) to a boil. Add rice, cumin, allspice, salt, and pepper. Reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid absorbed. Remove from heat and let sit covered for 5 minutes.
  3. While rice and lentils cook, heat olive oil in a large frying pan over medium heat. Add sliced onions and cook slowly, stirring frequently, for about 15 minutes until deep golden brown and crispy but not burnt.
  4. Gently fold the cooked lentils into the rice in the pot.
  5. Plate the mujaddara topped with crispy onions. Garnish with fresh parsley and a dollop of yogurt if desired.