- 1 cup dry lentils, rinsed
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 3/4 cup white rice, rinsed
- 3/4 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup vegetable oil
- 3 white onions, sliced into 1/4-inch rings
- Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
- Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
- Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
03/27/2017
recipepes.com
Mujaddara Arabic Lentil Rice, recipe
PT15M
PT1H
5
455 calories
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