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Mujadara Lentils and Rice with Caramelized Onions

Mujadara Lentils and Rice with Caramelized Onions

Mujadara Lentils and Rice with Caramelized Onions

Banana Bread

A cucumber yogurt and tomato salsa brighten this classic dish of lentils and rice.

Ingredients

  • 1/3 cup extra-virgin olive oil

  • 3 large yellow onions, thinly sliced (about 6 cups)

  • 2 teaspoons kosher salt

  • 1 1/2 cups uncooked long-grain white rice (about 11 1/2 ounces) 

  • 1 cup dried brown lentils, green, or black lentils (7 1/4 ounces)

  • 4 1/4 cups water

  • 1 tablespoon ground cumin

  • 1 teaspoon ground Lebanese seven spice (baharat)  

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon kosher salt, plus more to taste

  • 2 large red beefsteak tomatoes, roughly chopped (about 3 cups) 

  • 1/2 jalapeño chile, seeded and finely chopped

  • 2 garlic cloves, gently smashed

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon tomato paste

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 cups plain whole-milk yogurt

  • 1 tablespoon dried mint

  • 2 garlic cloves, finely chopped

  • 1 tablespoon fresh lemon juice

  • 2 Persian cucumbers or 1 seedless cucumber, chopped (about 1 cup chopped total)

  • 1/4 teaspoon kosher salt

Description

 

  1. Heat oil in a large skillet over medium-high until shimmering, about 3 minutes. Add onions and salt, reduce heat to medium-low, and cook, stirring often, until onions are caramelized and crisp, 50 to 55 minutes. Remove from heat and transfer the onions to a paper towel-line small plate until ready to use.
  2. Meanwhile, add rice to a medium bowl and add enough water to cover. Let soak while lentils cook.
  3. Add lentils and 2 cups water to a medium pot, season with a pinch of salt to taste, and bring to a boil over high. Reduce heat to low and simmer, covered, until lentils are tender, about 20 minutes. Drain lentils and transfer to a large heatproof bowl; set aside.
  4. Drain rice and return back to the medium bowl. Stir in cumin, seven spice, oil, and salt. Bring remaining 2 1/4 cups water to a boil in the same medium pot over high. Add rice; reduce heat to low and simmer, covered, until tender and all water is absorbed, about 15 minutes. Transfer to the bowl with lentils, partially cover, and let sit until ready to serve.
  5. Combine tomatoes, jalapeño, garlic, oil, tomato paste, salt and pepper in a food processor and pulse a few times until pureed but still chunky.
  6. Mix yogurt, mint, garlic, and lemon juice in a medium bowl. Stir in cucumbers and salt.
  7. Spoon rice and lentils onto a platter and top with caramelized crispy onions. Serve with salsa and cucumber yogurt.

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