Lebanese Mujadra (lentils, rice & caramelized onions)
Lebanese Mujadra (lentils, rice & caramelized onions)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lebanese mujadra (lentils, rice & caramelized onions). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Lebanese Mujadra (lentils, rice & caramelized onions) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Lebanese Mujadra (lentils, rice & caramelized onions) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have lebanese mujadra (lentils, rice & caramelized onions) using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lebanese Mujadra (lentils, rice & caramelized onions):
  1. Make ready cooking the lentils
  2. Prepare 2 cup water
  3. Make ready 1 cup brown or green lentils, sorted and rinsed clean
  4. Take caramelized onions
  5. Prepare 2 large onions, sliced
  6. Get 1/2 cup Sunflower or canola oil
  7. Take 1 pinch salt
  8. Get cooking the finished dish
  9. Prepare 2 cup water
  10. Make ready 3/4 cup long grain rice
  11. Make ready 1/4 tsp ground cumin, optional
  12. Prepare 1 salt and pepper to taste
Instructions to make Lebanese Mujadra (lentils, rice & caramelized onions):
  1. Cook your rinsed lentils in the 2 cups of water in a small pot til partially done (about 10 minutes). Don't over cook, because they will finish cooking in the next step.
  2. In a large sauce pan, saute onions with a pinch of salt, in oil on medium high heat til browned really well.
  3. Pull out a few of the browned onions and drain on a paper towel. Save these as a garnish for your finished dish. Keep the remaining onions as well as the oil in the sauce pan.
  4. Add the 2 cups of water to the browned onions and oil, and simmer for 5 minutes gently. Water will become brown from the onions.
  5. To your water and onions in the large sausepan, add the rice, lentils, cumin, salt and pepper. (I have made this dish with and without the cumin. It tastes very good either way. Experiment to find your preferred version.) Over medium high heat bring to a boil, turn down the heat, cover and simmer on low-medium heat for 15 minutes or so, til water is absorbed.
  6. When your lentils and rice mixture is done, top with the crispy caramelized onions that you set aside, and enjoy!

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