Lebanese Mujadara with Crispy Onions
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 55 min · Beans · vegetarian, gluten-free
483 cal
16g protein
62g carbs
19g fat
per serving · estimated
Ingredients
- 1/2 cup brown lentils
- 1/4 cup long-grain rice
- 1 large yellow onions
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 cup olive oil
- to serve plain yogurt
Method (tap to check — screen stays awake)
- Simmer lentils in 4 cups salted water until just tender, 20 minutes, then drain, reserving liquid.
- Meanwhile fry thinly sliced onions in the oil over medium heat until deep brown and crisp, 15 minutes; drain on paper.
- In the onion oil, toast cumin and coriander 30 seconds.
- Add rice, lentils, and 2 cups of the reserved liquid; season with salt.
- Cover and cook on low until the rice is tender and liquid absorbed, 18 minutes.
- Fold in half the crispy onions and top the rest over the platter; serve with yogurt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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