Moujadara Recipe
Lentils and rice, cooked in olive oil, topped with sautéed onions and served with salad or yogurt sauce
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Ingredients
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Main Ingredients
Onion Topping
Serving Suggestions
Method
Preparing the Lentils and Rice
- 1
Cook the Lentils
Rinse 1 cup of brown lentils under cold water. In a pot, combine the lentils and 4 cups of water. Bring to a boil, then reduce heat to a simmer and cook uncovered for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
- 2
Cook the Rice
In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of long grain rice and sauté for 2-3 minutes until the rice is slightly toasted. Add the cooked lentils to the rice, stir to combine, and add 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the water is absorbed.
Preparing the Onion Topping
- 3
Sauté the Onions
While the rice and lentils are cooking, slice 2 large onions thinly. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced onions and 1 teaspoon of salt. Cook for about 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
Serving
- 4
Plate the Moujadara
Once the rice and lentils are cooked and the onions are caramelized, fluff the lentil and rice mixture with a fork. Serve the Moujadara on a platter, topped with the sautéed onions. Garnish with chopped fresh parsley.
- 5
Accompany with Salad or Yogurt
Serve the Moujadara with a side of mixed salad greens and a cup of yogurt for a refreshing contrast.
