This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.
Prep.
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Ingredients
For 4 Serving(s)
mujaddara-lentils-jasmine-rice-and-onions-with-spi
- 3/4 c lentils
- 1 1/2 t salt
- 1 c rice
- 2 T butter
- 3 T olive oil
- 3 onion
- 1/2 c yogurt
- 1/2 t cinnamon
- 1/2 t cumin
- 1/2 t coriander
- 1/2 t paprika
- 3 T mint
- 1/2 lemon
Mujaddara (Lentils, Jasmine Rice, and Onions) with Spiced Yogurt Directions
- Preheat the oven to 400˚F.
- Combine the lentils, 1/2 teaspoon of salt, and 4 cups of water in a large pot over high heat. Reduce heat to a simmer, and cook about 20 minutes, until tender but not mushy. Drain and set aside.
- In an oven-safe pot, combine the rice, 1/2 teaspoon of salt, and 1 1/2 cups of water over medium heat. Bring to a boil, then cover and transfer to the oven. Cook for 17 minutes, until perfectly cooked. Remove from oven and fluff with a fork. Set aside.
- In a large sauté pan, heat the butter and 2 tablespoons of the oil over medium-low heat. When the butter has melted, add the sliced onions and toss to coat in butter and oil. Sauté for 5 minutes, until the onions have softened and released some of their liquid. Raise the heat to medium, and cook until onions are very soft and golden brown, about 10-12 minutes. Add the last tablespoon of oil and raise heat to high. Cook for 3-4 minutes, until the bottom layer of onions is nicely crisped. Don't stir often or the onions won't crisp.
- Combine the lentils and the jasmine rice in a large bowl. Fold in most of the onions. Allow to rest for at least 15 minutes. Taste and add more onions if desired.
- In a small bowl, mix together the yogurt, cinnamon, cumin, corainder, paprika, fresh mint, lemon juice, lemon zest, and remaining 1/4 teaspoon of salt. Serve the yogurt sauce alongside the mujaddara.