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Lebanese Lentils, Rice and Caramelized Onions (Mujadara) (Aarti Sequeira) Recipe

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) (Aarti Sequeira) Recipe

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Lebanese Lentils, Rice and Caramelized Onions (Mujadara) (Aarti Sequeira)

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Ingredients:

Serving

1 cup brown or green lentils (not lentils du puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 tsp cumin seeds
1/2 tsp cracked black peppercorns
3 medium red onions, thinly sliced
kosher salt
3/4 cup basmati rice
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 (1-inch) cinnamon stick
2 tbsp pine nuts , optional
squeeze of fresh lemon juice
greek yogurt , for serving, optional

Directions:

Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.44 Kcal (1610 kJ)
Calories from fat	203.47 Kcal
		% Daily Value*
Total Fat	22.61g	35%
Cholesterol	0.18mg	0%
Sodium	9.48mg	0%
Potassium	426.3mg	9%
Total Carbs	36.68g	12%
Sugars	2.99g	12%
Dietary Fiber	11.53g	46%
Protein	10.27g	21%
Vitamin C	5.3mg	9%
Iron	14.9mg	83%
Calcium	36.2mg	4%

Amount Per 100 g
Calories	274.32 Kcal (1149 kJ)
Calories from fat	145.19 Kcal
		% Daily Value*
Total Fat	16.13g	35%
Cholesterol	0.13mg	0%
Sodium	6.76mg	0%
Potassium	304.19mg	9%
Total Carbs	26.17g	12%
Sugars	2.13g	12%
Dietary Fiber	8.22g	46%
Protein	7.33g	21%
Vitamin C	3.8mg	9%
Iron	10.6mg	83%
Calcium	25.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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