Mujadarra

READY IN: 45mins
Recipe by bluesagegirl

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe.

Top Review by Michele of Eagan

Wow, this is excellent; my DH and I really enjoyed the flavors. Great mix of spices. I did add 1 1/2 cups of frozen peas at the end for a bit of color. For two of us I halved the recipe and still had leftovers. I have a niece who is a strict Vegan and this will be perfect for her. It took about 45 minutes for the onions to caramelize, but well worth the time. Next time i make this I will halve the onion rounds, so they are easier to eat. Thank you bluesagegirl.

Ingredients Nutrition

Directions

  1. Mix the seasoning ingredients together.(salt, cinnamon,black pepper, paprika, all-spice,cumin)Set aside.
  2. In a heavy pot, fry the onions on med-high heat, stirring occasionally, until golden brown. (Do not skip this step, it adds greatly to the flavor, you can however, cut out some of the olive oil, but I wouldn't cut out more than half.).
  3. Remove onions with a slotted spoon, and set them aside, leaving the oil in the pot.
  4. Reduce heat to medium, add the garlic and seasoning mixture. Stir for 2 minutes. Do not burn the garlic.
  5. Add the water and bring it to a boil, then add the lentils, stir gently and let simmer for 5 minutes.
  6. Add the rice, reduce the heat to low, cover and cook for 20 minutes.
  7. Remove from the heat let sit for five minutes,remove the lid and stir in the onions.
  8. Serve and enjoy!

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