Saucepan@saucepan · Shared this recipeFollowLebanese · sideMujadara (Lentils and Rice with Crispy Onions)A hearty Middle Eastern dish of black lentils, rice, and deeply caramelized onions, topped with crispy fried onion rings and fresh parsley.total2 hrprep15 mincook1 hr 45 minservings6Original recipe on themediterraneandish.comKeep this recipeAdd a copy of Mujadara (Lentils and Rice with Crispy Onions) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 cup black lentils, sorted and rinsed0.25 cup Extra virgin olive oil, more for later2 large yellow onions, diced (4 cups, )1 tsp kosher salt, more to taste1 cup long-grain white rice, soaked in water for 10-15 minutes and then drainedblack pepper0.5 tsp cuminParsley, for garnishextra virgin olive oil1 large yellow onion cut in very thin ringsStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small saucepan over high heat, combine the lentils and 2 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the lentils are par-boiled, about 10-12 minutes. Drain the lentils and set aside.2Step 2: In a large sauté pan with a lid, heat the 1/4 cup of olive oil over medium-high heat. Add the diced onions and cook until they are dark golden brown, darker than typical caramelized onions, about 40 minutes. Sprinkle the onions with 1 teaspoon of salt as they cook.3Step 3: Carefully add 2 cups of water to the pan with the onions, bring to a boil over high heat, then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.4Step 4: Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through, about 15 to 20 minutes.5Step 5: While the rice and lentils cook, make the fried onions. In a large skillet over medium-high heat, add 2 to 3 tablespoons of extra virgin olive oil. Add a small piece of onion to the oil; when it bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer to a paper towel-lined plate to remove excess oil.6Step 6: Let the rice and lentils rest covered for about 10 minutes undisturbed, then transfer to serving bowls. Top each bowl with the crispy onion rings and garnish with parsley.getsaucepan.com/r/f74d2284-a763-46a4-a2f4-ae4f5a861b23 · Original: https://www.themediterraneandish.com/mujadara-lentils-and-rice-with-crispy-onions/
