Lentils With Rice and Onions (Mujadra)

Name: Lentils With Rice and Onions (Mujadra)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 1 cup dry lentils; 3 -5 cups low sodium chicken broth or 3 -5 cups water; 1/2 cup dry long-grain rice; 2 tablespoons olive oil; 2 large onions; 1 teaspoon salt; 1 teaspoon syrian pepper or 1/2 teaspoon ground black pepper and 1/2 tsp ground allspice

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Recipe by Abby Falck

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.

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READY IN: 50mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

cup dry lentils
3 -5

cups low sodium chicken broth or 3 -5 cups water
¹⁄₂

cup dry long-grain rice
2

tablespoons olive oil
2

large onions
1

teaspoon salt
1

teaspoon syrian pepper or 1/2 teaspoon ground black pepper and 1/2 tsp ground allspice

DIRECTIONS

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.

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