Mujaddara (lentils + rice) with caramelized onions
Arabic inspired mujaddara with caramelized onions made with fine basmati rice, lentils and caramelized onions. Refined with an aromatic yogurt sauce. A delicious side dish or together with a salad an ideal main course, for all those who love oriental food.
200gWhole grain basmati riceor any other rice of your choice, please note that cooking times may vary, check package instructions - wash well before use.
190gBrown mountain lentilsuncooked, alternatively green lentils, plate lentils or Puy lentils
FOR THE MUJADDARA heat a large pot and pour in oil.
15 ml Frying and baking oil
Add garlic, bay leaves, cumin and pepper and sweat briefly.
4 Piece Garlic cloves, 2 Piece Bay leaves, 1 tbspn Cumin, ½ tbspn Pepper
Note: Do not let oil get too hot, otherwise the garlic can easily burn.
Deglaze with water and add basmati rice. Stir, cover and simmer for 10 minutes. After 10 minutes, cover and add lentils (uncooked). Simmer, uncovered, for another 25 minutes over medium heat.
1250 ml Water, 200 g Whole grain basmati rice, 190 g Brown mountain lentils, Sea salt to taste, Fresh pepper to taste
Heat the pan on a stove, put the frying oil. Add onion rings and fry for 3-5 minutes until hot. Turn heat down to medium and let onion rings continue to caramelize. Stir occasionally and be careful not to let them burn too much.
45 ml Olive oil, 4 Piece medium white onion, Salt to taste, Pepper to taste
After 25 minutes, check if the lentils and rice are cooked. Remove from heat, stir and season with salt to taste.
Arrange on a large serving plate and top with the caramelized onions. Garnish with fresh parsley greens if desired.
With Yogurt sauce serve and enjoy!
15 ml Lemon juice, 15 ml maple syrup, 300 g vegetable yogurt
Store leftovers covered in the refrigerator for 1-2 days and heat up best in a steamer or with some a vegetable broth in a pot.
1 Handful of fresh coriander leaf coarsely chopped