Small Mjadarah Recipe

Time1h

Serves10

French lentils, rice, caramelized onions. (8-12 Servings)

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Ingredients

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1
Prepare the Lentils and Rice
In a medium pot, rinse the French lentils under cold water until the water runs clear. In a separate bowl, rinse the basmati rice until the water runs clear. Set aside.
2
Caramelize the Onions
In a large skillet, heat the olive oil over medium heat. Add the sliced onions, and sprinkle with salt. Cook the onions slowly, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes.

3
Cook the Lentils and Rice
In the pot with the rinsed French lentils, add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. In the last 10 minutes, add the rinsed basmati rice to the pot along with 2 cups of water. Stir gently to combine.
4
Combine Ingredients
Once the lentils and rice are cooked, remove from heat and fluff with a fork. Gently fold in the caramelized onions, cumin powder, and black pepper. Adjust seasoning with additional salt if needed.

5
Garnish and Serve
Transfer the small mjadarah to a serving dish. Garnish with chopped fresh parsley. Serve warm as a side dish or a light main course.