Mujaddara with Cumin and Crispy Onions
Lentils and rice topped with deeply caramelized onions, a Levantine staple.
⏱ 60 min · 🍽 4 servings · by Naturalition
Ingredients
- •1 cup Brown lentils
- •3/4 cup Long-grain rice
- •3 Large onions, sliced
- •1 tbsp Cumin seeds
- •1 tsp Ground cumin
- •1/3 cup Olive oil
- •3 cups Water
Method
1. Cook the sliced onions in oil over medium heat 25 to 30 minutes until dark and crisp at the edges; reserve half.
2. In a pot, simmer lentils with cumin seeds in water for 15 minutes.
3. Add rice, ground cumin and salt, cover and cook 18 minutes.
4. Fold in half the onions and top with the rest.
Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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