Mujaddara Arabic Lentil Rice

asian european greek korean mediterranean middle eastern region side savory medium medium

Prep

21 min

Cook

63 min

Total

84 min

Ingredients (9)

2 3/4 cups water, divided g

1 cup dry lentils, rinsed g

1 tablespoon ground cumin g

1 tablespoon garlic powder g

2 teaspoons salt, divided g

¾ cup white rice, rinsed g

2 tablespoons olive oil g

¼ cup vegetable oil g

3 white onions, sliced into 1/4-inch rings g

Nutrition

kcal

fat

carbs

protein

Instructions

Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.

Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.

Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.