LENTILS WITH RICE AND ONIONS (MUJADRA)
This is a Lebanese recipe from my husband's family. I love it because it's delicious and made from very cheap ingredients. I always eat it hot, but my husband likes it better cold.
Provided by Abby Falck
Categories Lentil
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pick through the lentils, checking for stones, rinse the lentils, and put them in a pot with 3 cups of chicken broth or water.
- Bring to a boil and simmer for about 20 minutes or until lentils are starting to become tender.
- Add the rice and cook for an additional 15-20 minutes, until the rice is cooked. Check the mixture occasionally and add more liquid if necessary.
- While the rice and lentils cook, cut the onions in half and cut each half into thin slices.
- Heat the oil in a skillet over medium-high heat until shimmering. Add the onions, reduce the heat to medium, and cook, stirring frequently, until the onions are thoroughly browned.
- Add the onions, salt, and Syrian pepper to the rice and lentils. Add a little more liquid if necessary to keep the mixture moist and simmer for 5 more minutes.
Nutrition Facts : Calories 249.2, Fat 5.7, SaturatedFat 0.9, Sodium 428.4, Carbohydrate 37.9, Fiber 10.9, Sugar 3, Protein 12.3
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