House recipe
🧅 Mujaddara with crispy onions
Humble lentils and rice cooked together with warm spices, topped with slow-browned onions and a sharp cucumber salad.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 200 g green lentils, rinsed
- 150 g basmati rice, rinsed
- 3 large onion, thinly sliced
- 5 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Salt, to taste
- Black pepper, to taste
- 1 cucumber, diced
- 2 tomatoes, diced
- small handful flat-leaf parsley, chopped
- 1 lemon, juiced
Method
- Cover the lentils with plenty of water and simmer for 12 minutes until just starting to soften, then drain.
- Meanwhile heat 4 tbsp oil in a large pan and cook the onions with a pinch of salt over medium heat, stirring often, for 25–30 minutes until deep brown and partly crisp. Lift out about half for the topping.
- Add the cumin seeds, ground cumin and cinnamon to the onions left in the pan and stir for 30 seconds.
- Stir in the rice and drained lentils, add 450 ml water and a teaspoon of salt, and bring to the boil. Cover and cook on the lowest heat for 18 minutes, then rest off the heat for 5 minutes.
- Toss the cucumber, tomato and parsley with the lemon juice, the last spoon of oil and a pinch of salt.
- Fluff the lentil rice, season with pepper, pile the reserved onions on top and serve with the salad.