M’Juddarah – Lentils and Rice with Caramelized Onions
M’Juddarah – Lentils and Rice with Caramelized Onions might be just the main course you are searching for. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs 40 cents per serving. One serving contains 416 calories, 16g of protein, and 8g of fat. This recipe from The Lemon Bowl requires salt, oil, onion, and pepper. 30 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is good. Wild Rice Lentils and Caramelized Onions, Lebanese Lentils, Rice and Caramelized Onions (Mujadara), and Megadarra (Brown Lentils and Rice with Caramelized Onions) are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup lentils - rinsed and sorted
2 tablespoons oil
1 large onion - thinly sliced
½ teaspoon pepper
1 cup rice - white par-boiled
1½ teaspoons salt
Equipment:
pot
frying pan
Cooking instruction summary:
Heat oil in a deep sauce pot over medium heat and saut onions until translucent and caramelized, 20-25 minutes, stirring frequently. Sprinkle with salt and pepper to taste. Remove from pan and set aside.In the same pan, add lentils and increase heat to medium-high. Toast lentils for 60 seconds then add 6 cups water. Bring pot to a boil then reduce heat to low and simmer until lentils are halfway cooked, about 15 minutes.Add rice, salt and pepper to the pot and bring mixture to a boil. Stir once, cover with lid, then reduce heat to low. Cook until all liquid is absorbed, about 15 minutes.Fluff lentils and rice with a fork before serving with caramelized onions. Serve with plain yogurt or Lebanese Cucumber Laban if you wish.
Step by step:
1. Heat oil in a deep sauce pot over medium heat and saut onions until translucent and caramelized, 20-25 minutes, stirring frequently. Sprinkle with salt and pepper to taste.
2. Remove from pan and set aside.In the same pan, add lentils and increase heat to medium-high. Toast lentils for 60 seconds then add 6 cups water. Bring pot to a boil then reduce heat to low and simmer until lentils are halfway cooked, about 15 minutes.
3. Add rice, salt and pepper to the pot and bring mixture to a boil. Stir once, cover with lid, then reduce heat to low. Cook until all liquid is absorbed, about 15 minutes.Fluff lentils and rice with a fork before serving with caramelized onions.
4. Serve with plain yogurt or Lebanese Cucumber Laban if you wish.
Nutrition Information:
covered percent of daily need
