Lebanese Lentils with Rice (Mujadaret Roz)
This Lebanese dish is made up of lentils and rice and lavished with heaps of sweet caramelized onion.
Servings: 8 servings
Ingredients
- 2 cups brown lentils
- ¾ cup short grain rice
- 1 cup olive oil divided
- 3 white onions 1 sliced/ 2 cubes
- 1½ teaspoon seven spices (All spice) seven spices
- 1 tablespoon salt
- 4 cups water
Instructions
- Boil 2 cups of brown lentil with water for 20 minutes then drain.
- Soak rice in warm water for the same amount of time then drain.
- In a medium pot, add 1/3 cup of olive oil on medium heat. Sauté the cubed onions until translucent.
- Add in the drained lentils and rice, 2 cups water, salt and seven spices, then bring to a boil for 2 whole minutes while gently stirring. Taste the broth, and adjust the salt to your liking. Cover and simmer for 15 minutes.
- In a medium skillet add the rest of the oil (3/4 cup) on medium heat. Sauté thinly sliced onions until golden-brown (caramelized). Remove the onions once caramelized and set on a plate that is covered with paper towel so it soaks up the oil.
- Plate the lentils and rice then garnish with caramelized onions. Enjoy alone, or with fresh veggies and a side of yogurt.
Notes
TIPS
- You can chop the onions up to a day ahead of time and even caramelize the sliced onions to cut down on prep time.
- For best results, follow the recipe as is.
- Store leftovers in an airtight container. They will keep in the fridge for about 4-5 days.