Mujadara

Lentils and rice infused with onion juices, sporting a deep amber hue. The scent of toasted cumin rises with the steam, while fried onions provide a sharp crunch.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 682
• Protein: 22 g
• Carbs: 79 g
• Fat: 27 g

Ingredients

• 250 g Green lentil ( rinsed )
• 200 g White rice ( rinsed )
• 4 piece Yellow onion ( finely sliced )
• 100 ml Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tsp Cinnamon powder
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Mineral water

Instructions

1. Cooking the lentils

   Rinse the lentils. Place them in a pot with the mineral water. Bring to a boil then reduce heat. Simmer for 15-20 minutes until tender but still holding their shape. Do not discard the cooking water.

2. Intense onion caramelization

   Finely slice the onions. Heat olive oil in a pan and sauté onions over medium-high heat, stirring constantly. They must turn from golden to a deep chocolate brown without burning. This color provides the dish's depth.

3. Simmering rice and spices

   Add rinsed rice to the pan with half of the caramelized onions. Dust with cumin and cinnamon. Pour in the lentils and their cooking water. Season with salt and pepper. Cover tightly and simmer on very low heat until water is fully absorbed. Rice should be fluffy and dry.

4. Crispy finish

   While the rice rests, fry the remaining onions in a bit of oil until very crispy. Serve the rice and lentils in a warm dish and top generously with the fried onions.

Chef's tips

• The dish's color comes strictly from the onions: if they aren't dark enough, the rice will be pale and bland.
• Always use the lentil cooking water for the rice; that's where the flavor is concentrated.

Storage

Keeps for 3 days in the fridge. Reheat in a pan with a drop of water to maintain the rice's texture.