Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

Delicious black lentils, rice & lots of onions!

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Course: Dinner

Cuisine: Lebanese, Mediterranean, Middle Eastern

Keyword: black lentils, long grain white rice, onions

Cook Time: 1 45

Servings:

Calories: 296kcal

Author: Twiins in the Kitchen®

Equipment

2 large skillets
1 small bowl for soaking rice
1 small covered saucepan for par-boiling lentils, use to set aside after par-boiling and draining

Ingredients

1 cup black lentils (sorted and rinsed)
4 cups water , divided
¼ cup EVOO , more for later
2 very large yellow onions , large dice (4 cups)
1 tsp kosher salt , more to taste
1 cup long-grain white rice , soaked in bowl of water for 10-15 inutes then drained & set aside
black pepper
½ - 1 tsp cumin , (I used 1/2 tsp)
parsley , for garnish

Fried Crispy Onion Garnish

2 -3 Tbsp EVOO
1 very large yellow onion , cut into very thin rings

Instructions

In a small saucepan, place the lentils with 2 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered until the lentils are par-boiled (10-12 minutes). Remove from heat, drain and set aside back in the saucepan.
Place the long-grain white rice in a small bowl. cover with water and let soak for 15 minutes. Rinse and drain then place back into the bowl and set aside.
In a large saute or skillet pan with a lid, heat 1/4 cup EVOO over medium-high heat until the oil makes "ribbons". Add the diced onions and cook covered (40 minutes) until dark golden brown, darker than normal caramelized onions. You may lower the heat so they don't burn. Add kosher salt. Stir occasionally and keep the lid on between stirrings.
Carefully pour the remaining 2 cups of water into the onions. Bring to a boil over high heat then reduce the heat to low and simmer for 2 minutes. Stir in the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
Reduce the heat to low, cover, and cook until liquid has been absorbed and the rice and lentils are both cooked through. (About 15-20 minutes)
In a second skillet, heat 2-3 Tablespoons EVOO until hot over medium-high heat. When the oil is hot enough add thinly sliced onion rings in batches and fry until they are crispy and deeply golden brown. Remove to a paper towel-lined dish to drain excess oil.
Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with crispy onions & parsley and transfer to serving bowls.
Optional: Add a dollop of plain Greek yogurt and a nice tomato, cucumber salad. You can also add leftover cooked chicken for those that must have "meat" in the dish.

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