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Lentils and Rice with Fried Onions (Mujadarrah)

Great kid friendly dish in our household. We double the amount of onion and often add some more water to make the lentils and rice a little more tender.

6 tbsp olive oil

1 very large onion, sliced into rounds 1/4 inch thick

1 1/4 cups green or brown lentils, sorted and rinsed

Salt and fresh milled pepper

3/4 cup white or brown long-grain rice


Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it's a rich, dark brown about 12 minutes. Meanwhile, put the lentils in a saucepan with 1 quart water and 1 tsp salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of pepper, and, if needed, additional water to cover. Cover and cook over lwo heat until the rice is done, about 15 minutes. Stir in half the onions, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto plates or a platter and cover with remaining onions.

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