Lebanese Mujadara with Crispy Onions

Middle-eastern · 55 min · Beans · vegetarian, gluten-free

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Ingredients

• 1.5 cups brown lentils
• 1 cup long-grain rice
• 3 large yellow onions
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 cup olive oil
• to serve plain yogurt

Method

1. Simmer lentils in 4 cups salted water until just tender, 20 minutes, then drain, reserving liquid.
2. Meanwhile fry thinly sliced onions in the oil over medium heat until deep brown and crisp, 15 minutes; drain on paper.
3. In the onion oil, toast cumin and coriander 30 seconds.
4. Add rice, lentils, and 2 cups of the reserved liquid; season with salt.
5. Cover and cook on low until the rice is tender and liquid absorbed, 18 minutes.
6. Fold in half the crispy onions and top the rest over the platter; serve with yogurt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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