Ingredients
- 1-2 tablespoons olive oil
- 2 medium onions, sliced into rings
- 1 1/3 cups uncooked green lentils (or brown lentils)
- 3/4 cup uncooked long-grain white or brown rice (I use basmati)
- 1 tsp garam masala (optional)
- 2 1/2 tsp cumin (optional)
- salt and pepper to taste
- 1/4 cup plain yogurt or sour cream (optional)
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Lentils, rice and fried onions (Mujadarrah)
Time: 10 minutes prep, 40 minutes cook
Servings: 4
Directions
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until nicely browned. Remove from the heat and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Add the rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
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Summary
This is a tasty and healthy side dish that goes well with just about anything. It's filling without being too heavy, and tastes great as leftovers too.
Menus and Pairings
Reviews
March 7, 2010
Easy to make, tasty, healthy and fulfilling side dishes are hard to come by. This dish meets all those criteria. I could have it twice a month, easy. Goes great with any grilled fish or meat, or part of a vegetarian meal with salad and humus for example. Enjoy!1 replyI've cooked/tasted this recipe!1 person likes this review
March 9, 2010
Have not made it, but my tastebuds are reacting already. Can't wait to try it.
May 17, 2010
My new friend Nancy on CookEatShare.com created this vegetarian Middle Eastern recipe made with lentils.
Polly Motzko
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June 21, 2010
We're trying to eat a wider variety of foods, and this was perfect for testing! We enjoyed it just as written and will make it a regular.I've cooked/tasted this recipe!
May 14, 2011
I tried this dish last night. This is really good !! I have some leftover. Then my Egyptian friend gave me a wonderful solution remake another dish. I will make it tomorrow :)I've cooked/tasted this recipe!
June 6, 2019
Hi Nancy, love the recipe, I would serve leftovers of this topped with an over easy egg, for a protein packed, filling and delicious breakfast or brunch meal, or after a good grind at the gym! Thanks for Sharing!This is a variation
Comments
- May 17, 2010Hello Nancy,
I saved this in my recipe box and I love vegetarian dishes, especially Middle Eastern ones like this one.
Polly Motzko - March 8, 2010I prepare the yogurt with crushed garlic, cut very small the cucumber and mix all. Once that is mixed I add dried mint to the yogurt. mmmmmmmmmm I serve it over the very almost burned onions and the lentels and rice.
- March 8, 2010This is my favorite, It's a Lebanese dish that we make in the summer because it's served at room temperature and goes great with a simple Lebanese salad you can find those recipes on my blog http://freshlevant.blogspot.com/2009/05/lentil-and-onion-p09orridge.html
