Mujadara (Lentils and Rice)

Prep:

Cook:

2 hours

Serves:

8

Good for: On a Budget

One of your five-a-day

World food: Arabia

Nutrition per serving

Ingredients

Method

1. Rinse and sort the rice, removing any small stones or impurities, then cover it with cold water. Let it
   soak at room temperature for 1 to 2 hours. Rinse and sort the lentils, removing any small stones or
   impurities.
2. In a medium saucepan, bring 4 cups of water to a boil. Add the lentils. Reduce heat to medium and
   simmer the lentils till they are tender, but not soft or mushy (about 15 minutes). Remove from heat
   and drain, then rinse in a colander with cold water. Drain and rinse the soaked rice.
3. In a large pot, heat half of the olive oil till hot enough for frying. Add the lentils to the pot along with
   the cumin, salt, and pepper. Sauté for 2 minutes.
4. Add the drained rice to the pot and stir. Turn heat to low.
5. Rinse out the saucepan where you cooked the lentils and pour in 3 cups of water. Bring to a boil,
   then carefully pour it over the lentils and rice. Stir, raise the heat on the large pot to medium-high.
   Add bay leaves and lemon peel to the pot and bring water to a boil. Cover the pot. Reduce heat and
   let the rice steam at a low simmer for 20 minutes, or until all the water is absorbed.
6. Turn off the rice, uncover the pot, fluff the rice with a fork, cover the pot again and let it sit for
   another 15 minutes.
7. Meanwhile, heat up remaining olive oil in a skillet. Fry the onion slices over medium heat until they
   are soft and nicely caramelized. Season with salt and pepper.
8. Fluff the mujadara with a fork again. Serve topped with the caramelized onions.