Mujadara (lentils topped with crispy caramelized onions)
9
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 8 • Difficulty: Easy
Here is a perfect example of the payoff you get for taking the time to cook low-and-slow. It may seem crazy to cook the onions for at least an hour, but the payoff is worth it: Incredibly sweet and deeply flavored onions. Be sure to use yellow, not sweet onions, for the best flavor and texture. This super-fragrant Middle Eastern dish is typically made with white basmati rice, but we use brown basmati for a whole-grain boost and extra-nutty flavor. If you’d like to use precooked lentils, you’ll need 4 cups.
Ingredients
Extra virgin olive oil
4 Tbsp
Uncooked Spanish onion(s)
3 large
Kosher salt
1.75 tsp
Dry lentils
1.5 cup(s)
Bay leaf
2 leaf/leaves
Ground cumin
1 Tbsp
Ground coriander
2 tsp
Ground cinnamon
0.5 tsp
Black pepper
0.5 tsp
Uncooked brown basmati rice
1.5 cup(s)
Fresh parsley
2 Tbsp
Instructions
1
Heat 12-inch or larger nonstick skillet over medium. Add 3 tbsp oil and swirl to coat. Add onions and 3⁄4 tsp salt. Cook, stirring occasionally, until onions start to soften, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 hour, 15 minutes; reduce heat to low if onions brown too quickly.
2
Meanwhile, in large saucepan, place lentils and 1 bay leaf. Add enough water to cover lentils by 2 inches and bring to boil. Reduce heat to maintain simmer and cook until lentils are just tender, 20 to 25 minutes. Drain and set aside. Discard bay leaf.
3
Meanwhile, heat Dutch oven over medium-high. Add remaining 1 tbsp oil and swirl to coat. Add cumin, coriander, cinnamon, and black pepper and cook, stirring constantly, until very fragrant, 15 to 30 seconds. Add rice and cook, stirring constantly, until coated, about 1 minute. Stir in 3 cups water, remaining 1 tsp salt, and remaining bay leaf and bring to boil. Cover, reduce heat, and simmer until rice is tender and water is absorbed, about 45 minutes. Discard bay leaf. Fold in lentils and about third of caramelized onions. Cover and cook until lentils are heated through, about 5 minutes. Spoon into large bowl.
4
Meanwhile, place skillet with remaining caramelized onions over medium-high heat. Cook, gently stirring occasionally, until onions are deeply browned and crisp with some charred spots, 8 to 10 minutes. Spoon over lentils. Sprinkle with parsley (if using).
5
Serving size: about 1 cup
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