Lebanese Mujadra (lentils, rice & caramelized onions)
Lebanese Mujadra (lentils, rice & caramelized onions)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lebanese mujadra (lentils, rice & caramelized onions). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lebanese Mujadra (lentils, rice & caramelized onions) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Lebanese Mujadra (lentils, rice & caramelized onions) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook lebanese mujadra (lentils, rice & caramelized onions) using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lebanese Mujadra (lentils, rice & caramelized onions):
  1. Take cooking the lentils
  2. Get water
  3. Take brown or green lentils, sorted and rinsed clean
  4. Get caramelized onions
  5. Make ready onions, sliced
  6. Make ready Sunflower or canola oil
  7. Take salt
  8. Take cooking the finished dish
  9. Take water
  10. Prepare long grain rice
  11. Make ready ground cumin, optional
  12. Make ready salt and pepper to taste
Instructions to make Lebanese Mujadra (lentils, rice & caramelized onions):
  1. Cook your rinsed lentils in the 2 cups of water in a small pot til partially done (about 10 minutes). Don't over cook, because they will finish cooking in the next step.
  2. In a large sauce pan, saute onions with a pinch of salt, in oil on medium high heat til browned really well.
  3. Pull out a few of the browned onions and drain on a paper towel. Save these as a garnish for your finished dish. Keep the remaining onions as well as the oil in the sauce pan.
  4. Add the 2 cups of water to the browned onions and oil, and simmer for 5 minutes gently. Water will become brown from the onions.
  5. To your water and onions in the large sausepan, add the rice, lentils, cumin, salt and pepper. (I have made this dish with and without the cumin. It tastes very good either way. Experiment to find your preferred version.) Over medium high heat bring to a boil, turn down the heat, cover and simmer on low-medium heat for 15 minutes or so, til water is absorbed.
  6. When your lentils and rice mixture is done, top with the crispy caramelized onions that you set aside, and enjoy!

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