Spiced Lentil and Rice Bowl — Mujaddara
Around 28% fewer calories and significantly lower fat, oil reduced by two thirds with the caramelised onion technique preserved over low heat, with the authentic earthy lentil and rice base, deeply golden crispy onion topping, and cumin and coriander depth of the classic Lebanese dish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g lentils and 120g rice separately. Thinly slice 2 large onions. Measure out cumin, coriander, allspice. Chop fresh parsley. Have 800ml water, salt, pepper, lemons, and yoghurt ready.
Sweat
Heat 2 tsp olive oil in a heavy saucepan over medium-low heat. Add onion slices, cook 30–35 minutes stirring regularly until deeply golden and almost crispy. Remove half the caramelised onion to a bowl; set aside.
Bloom
Add cumin, coriander, and allspice to the remaining onion in the pan. Stir for 30 seconds until fragrant and spices are coated.
Simmer
Add lentils and 800ml water to the pan. Bring to a simmer, cover, and cook 15 minutes over medium heat until lentils begin to soften.
Braise
Stir in rice once, cover tightly, reduce heat to lowest setting, and cook 15 minutes until rice and lentils are tender and water is fully absorbed.
Finish and plate
Season well with salt and pepper, fluff gently with a fork. Transfer to a serving bowl or plate. Top with reserved crispy caramelised onion, scatter fresh parsley, squeeze lemon juice over, and serve with yoghurt alongside if using.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.