The mujaddara is known as
Mediterranean
Mujaddara: lentils with rice and fried onion
Lebanese mujaddara with brown lentils, rice and caramelized onion. Vegan Arabic dish, cheap, nutritious and deeply satisfying.
- Lebanon
- Main course
- Light
- High fiber
- Low sugar
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 14 g
- Fiber 10 g
- Carbohydrates 58 g
- Fat 11 g
- Sodium 280 mg
Story behind the dish
Preparation
Mujaddara: lentils with rice and fried onion is a Lebanese preparation with easy difficulty. Reserve about 55 minutes in total (15 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g of pardina lentils.
- Have ready: 150 g of long rice.
- Have ready: 3 large julienned onions.
- Have ready: 4 tablespoons of olive oil.
- Have ready: 1 teaspoon ground cumin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the lentils in salted water for 20 minutes; drain and reserve
Cook the lentils in salted water for 20 minutes; drain and reserve. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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In a large frying pan with oil
In a large frying pan with the oil, fry the onion over medium-low heat for 30 minutes until caramelized and golden brown very well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Reserve half of the onion for garnish; Add the rice to the…
Reserve half of the onion for garnish; add the rice to the pan with the remaining onion. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the spices and toast 2 min
Add the spices and toast 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the lentils and 350 ml of water; cover and cook 15 min
Add the lentils and 350 ml of water; cover and cook 15 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with crispy onion on top
Serve with crispy onion, yogurt and fresh parsley on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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