WWW.FREI-STYLE.COMMujadara with Lentils, Rice and Crispy Onions
Ingredients
- 200 gr (7 oz.) green lentils (or brown lentils)
- 200 gr (7 oz.) basmati rice
- 2 large onions
- 1 tsp sugar
- 4 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp turmeric
- 950 ml (4 cups) water
- 1 bunch fresh parsley
- salt (to taste)
- pepper (to taste)
Equipment: sieve, medium saucepan, large frying pan, pot with a lid, paper towel
Instructions
Precook the lentils
- 1.Rinse the green lentils in a sieve under cold water and let them drain.
- 2.Bring plenty of water to a boil in a saucepan, add the lentils and simmer over medium heat for 15 to 20 minutes. They should be tender but still have bite and must never turn mushy. Drain and set aside.
Brown the onions
- 1.Peel the onions, halve them and cut them into thin strips.
- 2.Heat 2 Tbsp of olive oil in a large frying pan and fry the onions over medium heat for 15 to 20 minutes. Stir only occasionally so they color evenly.
- 3.Near the end add the teaspoon of sugar and let the onions caramelize until golden brown and soft. Drain them on paper towel so they crisp up as they cool.
Cook the rice and lentils
- 1.Rinse the basmati rice in a sieve until the water runs clear and drain it well.
- 2.Heat the remaining 2 Tbsp of olive oil in a pot and toast the rice, stirring, until it turns translucent.
- 3.Add the cumin, turmeric, salt and pepper and toast briefly until fragrant. Stir in the precooked lentils.
- 4.Pour in 950 ml (4 cups) of water and bring everything to a boil once. Turn the heat to the lowest setting, put the lid on and simmer for 15 to 20 minutes until the water is absorbed.
- 5.Take the pot off the heat and let the rice rest covered for 10 minutes, then fluff it with a fork.
Serve
- 1.Stir half of the crispy onions through the rice and scatter the rest on top. Sprinkle with chopped parsley and serve with a salad of tomatoes, cucumber and onion.
Notes
Tip from my kitchen: the onions are the heart of this dish, give them the full 20 minutes. Anything less tastes like steamed onion, anything more turns bitter. Make a double batch, they keep 2 days in a jar and are wonderful on any salad. Rinse the rice until the water really runs clear, otherwise it turns sticky. And if you like the dish a little brighter, squeeze half a lemon over it at the end, it lifts the earthiness of the lentils beautifully.
Nutrition per serving: 500 kcal · 16 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook