Mujadara
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
CUISINE
Middle Eastern
COURSE
Main
Method
Soak the rice in water for about 20 minutes and rinse well before cooking. Rinse the lentils.
Peel, halve and thinly slice the onions. Heat the olive oil in a heavy-based casserole. Add the onions over a medium heat.
Let them cook for a few minutes until they start to crisp a little around the sides, then stir. Cook for about 15-20 minutes, stirring regularly until they are deeply caramelised.
Remove from the pan, sprinkle with a little salt, and allow to cool. Add the spices and bay leaves to the same pan.
Allow to cook for a minute before adding the lentils and stock. Bring to the boil, then reduce to a simmer, cover and cook for 15 minutes.
Next, add the rice to your casserole. Stir and cover. Allow it to cook for another 12 minutes until tender but still with a little bite. Most of the liquid will have been absorbed by then.
Remove the lid and allow any remaining liquid to evaporate. Serve the Mujadara on a big plate, with the caramelised onions scattered on top.
Chop the spring onions and herbs. Sprinkle them over the dish, along with some toasted flaked almonds and fresh pomegranate seeds. Stir some harissa into creamy Greek yoghurt to serve on the side.
Ingredients
200g brown lentils
200g basmati rice
1 tbsp ground cumin
1 tsp cinnamon
1 tsp salt
2 bay leaves
3 garlic cloves
3 medium onions
75ml olive oil
750ml stock
To serve:
pomegranate seeds
toasted flaked almonds
small handful coriander
small handful flat-leaf parsley
a few spring onions
Greek yoghurt
Harissa
Method
Soak the rice in water for about 20 minutes and rinse well before cooking. Rinse the lentils.
Peel, halve and thinly slice the onions. Heat the olive oil in a heavy-based casserole. Add the onions over a medium heat.
Let them cook for a few minutes until they start to crisp a little around the sides, then stir. Cook for about 15-20 minutes, stirring regularly until they are deeply caramelised.
Remove from the pan, sprinkle with a little salt, and allow to cool. Add the spices and bay leaves to the same pan.
Allow to cook for a minute before adding the lentils and stock. Bring to the boil, then reduce to a simmer, cover and cook for 15 minutes.
Next, add the rice to your casserole. Stir and cover. Allow it to cook for another 12 minutes until tender but still with a little bite. Most of the liquid will have been absorbed by then.
Remove the lid and allow any remaining liquid to evaporate. Serve the Mujadara on a big plate, with the caramelised onions scattered on top.
Chop the spring onions and herbs. Sprinkle them over the dish, along with some toasted flaked almonds and fresh pomegranate seeds. Stir some harissa into creamy Greek yoghurt to serve on the side.
