Mujadara Lentils
A hearty simple dish that is great in both winter and summer.
Servings: 4
Equipment
- 1 Dutch oven
Ingredients
- 2 ea Onions, shallots, or leeks, chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1/4 tsp Allspice
- 1/4 tsp Cayenne
- 1/4 tsp Thyme
- 1/4 tsp Oregano
- 1/4 tsp Rosemary
- 5 cups Vegetable broth
- 2 Tbsp Olive oil
- 1 tsp Salt
- 1 cup Lentils
- 3/4 cup Basmati rice
- 3 Tbsp Lemon juice or vinegar
Instructions
- Brown the onions in a dutch oven over medium-high heat for 10 minutes.2 ea Onions, shallots, or leeks, chopped
- Add the garlic to the onions and cook for 1 minute.2 cloves Garlic, minced
- Add the cumin, allspice, cayenne, thyme, oregano, and rosemary.1 tsp Cumin, 1/4 tsp Allspice, 1/4 tsp Cayenne, 1/4 tsp Thyme, 1/4 tsp Oregano, 1/4 tsp Rosemary
- Add the broth and bring to a simmer for about 10 minutes.5 cups Vegetable broth
- Add the olive oil and salt.2 Tbsp Olive oil, 1 tsp Salt
- Add the lentils and cook uncovered over medium heat for 25 minutes.1 cup Lentils
- Add the rice and cook for 25 minutes, adding water or broth if too dry.3/4 cup Basmati rice
- Once you have cooked the rice and lentils, add the lemon juice and salt and pepper to taste.3 Tbsp Lemon juice or vinegar