Mujadara: Lentils and Rice with Crispy Onions

🧂 Ingredients

• 1 cup brown lentils

  or green lentils – dried; rinsed and any small stones discarded
• ½ cup Basmati

  or other white long-grain rice – washed well and drained
• 3 ½ cups water

  or vegetable stock
• 1 tsp salt
• ½ cup vegetable oil
• 8.5 oz red onions

  or white; 2 medium, thinly sliced

Instructions

• 1 In a large, heavy-based saucepan, combine the lentils, rice, water, and salt,
  and bring the mixture to a boil over medium-high heat.
• 2 Once boiling, reduce the heat to medium-low and cook, uncovered, for 20 minutes,
  or until lentils are "al dente".
• 3 Meanwhile, thinly slice the red onion and heat the oil in a large skillet over
  medium-high heat.
  
  To save time, slice the onions with a mandoline or food processor slicing disk.
• 4 Once hot, add the onion and cook for 10-15 minutes, occasionally stirring, until
  the onions brown, caramelize, and become crispy. Then, remove the caramelized
  onions from the oil, setting them aside and reserving the oil.
• 5 When the lentils are al dente, pour in the oil from the fried onions, stir
  everything well, then add a lid and cook over low heat to simmer for 10 more
  minutes or until the rice and lentils are tender.
• 6 Finally, serve the mujadara rice and lentils warm (or at room temperature) with
  the fried onions over the top, and enjoy!
• 7 Store: Allow the mujaddara to cool, then store any leftovers in an airtight
  container in the refrigerator for 3-4 days.
  
  Freeze: I like to portion mine into freezer-safe containers or bags and store
  them for 3-4 months. Allow a portion to thaw in the fridge overnight before
  reheating.
  
  Reheat: To reheat from frozen. Add a splash of water (or stock) to the rice and
  microwave it until heated. From chilled, follow the same method or reheat it
  (with a splash of liquid) on the stovetop over low-medium until warmed through.

Nutrition Info