There’s something particularly comforting to me about this dish. The temperatures here in Upstate, NY are really cooling down and warm lentils and rice perfectly complements the weather. Just the thought makes me wanna curl up on the couch with my mujaddara, a blanket and completely relax. I gotta say the best part of this dish is the caramelized onions. In my opinion, caramelized onions makes just about anything taste better. Of course, those come at a slight caloric price. So if you want to skip the onions, by all means, you most certainly may. But just keep in mind that traditional Mujaddara is topped with the onions. Does that help justify them now 
??? If you substitute broth for water, be sure to adjust the salt. Enjoy!
Easy Lebanese Lentils and Rice (Mujaddara)
Author: Jenn @ The Spice Kit Recipes
Cuisine: Lebanese
Prep time:
Cook time:
Total time:
Ingredients
Rice
- ¾ cup basmati rice
- Water for soaking rice
Caramelized Onions
- ¼ cup olive oil
- 4 cups onion, chopped
- ½ tsp. salt
Lentils
- 1 Tbsp. olive oil
- ½ cup onion, chopped
- 4 cups water
- 1 cup lentils
- 1 ¼ tsps. salt
- ½ tsp. each coriander, cumin
Instructions
- Place rice in a medium bowl and cover with cool water. Allow rice to soak 10 minutes then drain through a mesh strainer.
- While rice soaks begin making the caramelized onions. Heat ¼ cup of oil in a large frying pan on medium to medium/low heat. Add 4 cups of onions and ¼ tsp. salt and sauté 25-30 minutes until onions become dark brown.
- While the onions are sautéing, begin cooking the lentils. Heat 1 Tbsp. of oil in a large saucepan on medium heat. Add ½ cup of onion and sauté 3 minutes.
- Pour in 4 cups water, lentils, salt and spices. Bring to a boil on high heat.
- Stir rice into the lentils after it’s soaked 10 minutes.
- Cover and reduce heat to medium/low to low. Simmer 40 minutes or until lentils and rice and tender, stirring occasionally.
- After the onions have cooked and become brown, turn off heat and set aside.
- Serve and top with the caramelized onions.
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