This vegetarian meal can feed a crowd and it is so easy to prepare!
Course
Dinner
Cuisine
Middle Eastern
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6servings
AuthorErin Brighton
Ingredients
Mujadara
2to 3 large onions, sliced
2to 3 tablespoons olive oil
2cupslentils, rinsed
1cupbrown basmati rice
4cupsvegetable broth
1/2cupwater(maybe more)
1to 2 teaspoons cumin or garam masala
Lebanese Salata
1large tomato, chopped
1large English cucumber, chopped
1bunch scallions, chopped
Small bunch parsley, chopped
2to 3 T olive oil
2to 3 T red wine vinegar
Coarse sea salt
Instructions
Mujadara
In a 3 quart saucepan, combine lentils, rice, broth, water, and cumin.
Bring to a boil. Reduce heat to low and simmer covered until all the water has been absorbed and the rice and lentils are tender. Stir occasionally to make sure the lentils and rice are not sticking to the bottom of the pan.
In a separate, heavy-bottomed pan, caramelize your sliced onions - stir and cook for at least twenty minutes until they are dark brown with some nice blackened bits on the edges.
Add the cooked rice and lentils into the pan with the caramelized onions and stir to combine.
Lebanese Salata
Chop tomatoes, cucumbers, scallions, and parsley. Toss with olive oil, red wine vinegar and coarse sea salt. Top mujadara with salata.