Mujaddara

مجدرة · Mujaddara

Ingrédients8

• brown lentils200 g
• long-grain rice200 g
• yellow onions4
• olive oil80 ml
• ground cumin1 tsp
• salt1.5 tsp
• black pepper0.5 tsp
• water750 ml

Préparation

1. Rinse the lentils, cover with water, and simmer until just tender, about 15–20 minutes. Drain and set aside.
2. Thinly slice the onions. Heat the olive oil in a wide pan and cook the onions over medium-low heat, stirring often, until deep golden and caramelized, about 25–35 minutes.
3. Set aside about one-third of the onions for garnish.
4. Rinse the rice. Add it to the pan with the remaining onions, cumin, salt, and pepper, and stir for 1–2 minutes.
5. Add the drained lentils and 750 ml water. Bring to a boil, then cover and cook on low until the rice is tender and the liquid is absorbed, about 18–20 minutes.
6. Rest off the heat for 10 minutes, then fluff gently.
7. Serve topped with the reserved caramelized onions.