Caramelized Onion Lentil Rice — Vegetable Mujadara
Levantine lentils and rice slow-cooked together until tender, crowned with deeply caramelised onion and finished with cumin, olive oil, and a yogurt-cucumber side.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and pick over 180g brown lentils. Halve and thinly slice 300g yellow onion. Rinse 140g basmati rice until water runs clear. Dice 100g cucumber, chop 10g mint and parsley, grate 2 garlic cloves. Mix yogurt with cucumber, mint, garlic, and a pinch of salt.
Boil
Bring lentils, 700ml cold water, and 2 bay leaves to a boil over high heat. Lower to medium, simmer uncovered 12 minutes until tender but holding shape. Drain, reserving 400ml cooking liquid.
Saute
While lentils cook, heat 60ml olive oil in a wide pan over medium-high for 1 minute. Add sliced onion and 0.25 tsp salt, stir every 2 minutes for 12 to 14 minutes until evenly deep mahogany brown. Transfer two-thirds to paper towel; leave one-third in pan with oil.
Build
Add rinsed rice, 2 tsp cumin, 1 tsp coriander, 0.5 tsp cinnamon, 0.5 tsp black pepper, 1 tsp salt, and drained lentils to the onion pan. Stir 1 minute over medium heat to coat in oil.
Simmer
Pour in reserved 400ml lentil liquid (top up with hot water if needed), bring to a simmer, cover tightly on lowest heat, cook 14 minutes until liquid is absorbed and rice is tender.
Rest and plate
Off heat, rest covered 5 minutes. Fluff with a fork, mound onto plates, crown with reserved caramelised onion, scatter parsley, and serve yogurt-cucumber side and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.