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:

Quickview
415k Calories
16g Protein
7g Total Fat
69g Carbs
17% Health Score
Limit These
Calories
415k
21%

Fat
7g
12%

  Saturated Fat
0.69g
4%

Carbohydrates
69g
23%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
878mg
38%

Get Enough Of These
Protein
16g
32%

Fiber
15g
64%

Manganese
1mg
61%

Folate
240µg
60%

Vitamin B1
0.47mg
31%

Phosphorus
280mg
28%

Iron
4mg
23%

Zinc
2mg
19%

Vitamin B6
0.38mg
19%

Magnesium
74mg
19%

Copper
0.37mg
18%

Potassium
569mg
16%

Selenium
11µg
16%

Vitamin B5
1mg
15%

Vitamin B3
2mg
10%

Vitamin E
1mg
10%

Vitamin B2
0.13mg
8%

Vitamin K
8µg
8%

Vitamin C
4mg
6%

Calcium
50mg
5%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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