Lebanese Lentils with Rice (Mujadaret Roz)
This Lebanese dish is made up of lentils and rice and lavished with heaps of sweet caramelized onion.
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 ⅓ cup of olive oil on medium heat. Sauté the cubed onions until translucent
- Add in the drained lentils and rice, 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 (¾ cup) on medium heat. Sauté sliced or winged onions until golden-brown (caramelized)
- Garnish your plate of lentils and rice. Enjoy alone, 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.
Nutrition
Calories: 493kcalCarbohydrates: 48gProtein: 14gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 883mgPotassium: 535mgFiber: 16gSugar: 3gVitamin A: 21IUVitamin C: 5mgCalcium: 45mgIron: 5mg
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