Serves 4 to 6!
Prep Time: 20′
Cooking Time: 1h15′
What you need:
- 2 Cups Green or Brown Lentils, washed and drained
- 3 Small to Medium Brown Onions, finely chopped
- 4 Tbsp Vegetable Oil
- 10 cups of water
- Salt & Pepper to taste
Mujaddara is a very popular vegetarian dish in Lebanon. It consists of Lentils with Onions and Rice, that’s it. It’s a hearty meal, fills you up, good during lent and perfect for vegetarians and vegans!
Lentils are an excellent source of folate, a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6. So what’s not to like!
Once you got all your ingredients ready, fry the onions in the oil until soft and brown, add the lentils, keep them frying together for a few minutes, blends flavors together, then add 6 to 7 cups of water. When it starts boiling, cover, lower the heat and simmer for 45 minutes.
You might notice that you need to add more water than the 7 cups, the lentils expand slightly when cooked and they need to stay comfortably floating in boiling water.
From this point on, start tasting the lentils, they should have softened. Once soft, puree in the pot using a hand mixer. Then add the rice and season with salt and pepper.
Serve them in dishes and let them cool. I like mine a bit warm. When the cool down, they harden, not to worry, they’re supposed to.
Serve with bread, and a nice cabbage salad, YUM!