Moujaddara (lentils, rice, fried onions)

Ingredients

• 250 g Puy green lentils or French green lentils
• 180 g basmati rice
• 4 pieces yellow onions
• 80 ml olive oil
• 900 ml water
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• to taste ground black pepper
• to taste fine salt
• 250 g whole milk plain yogurt
• 1 piece lemon
• 0.25 bunches flat-leaf parsley

Method

1. Rinse the lentils in cold water until the water runs clear, then put them in a saucepan with the water; bring to a simmer and cook until they are tender but still whole, about 20 minutes.
2. Meanwhile, rinse the rice until the water loses its milky appearance, then let it drain; this rinsing prevents a mushy moujaddara.
3. Thinly slice the onions, then cook them in the olive oil over medium heat; stir often until they become golden, soft, and very fragrant, about 20 to 25 minutes.
4. Remove a portion of the well-browned onions for finishing, then keep the rest in the saucepan with the flavored oil; they should be golden brown, not black or bitter.
5. Add the drained rice to the saucepan with the onions, cumin, cinnamon, salt, and pepper; stir over low heat until the grains are glossy and smell like warm spices.
6. Pour the lentils with their cooking liquid over the rice; gently stir, cover, and let cook at a low simmer until the rice absorbs the liquid and becomes tender, about 15 minutes.
7. Turn off the heat and let rest covered until the steam finishes the cooking; the texture should be fluffy, with visible lentils and separate grains of rice.
8. Gently fluff the moujaddara with a fork, taste and adjust the seasoning; serve warm or at room temperature with the reserved onions, chopped parsley, plain yogurt, and a lemon wedge.

Nutrition

Per serving

Energy

504 kcal

Protein

11.16 g

Carbohydrate

54.48 g

Fat

26.99 g

Fibre

6.71 g

Calcium

152.28 mg

Iron

5.05 mg

Magnesium

69.18 mg