Mujadara with Deeply Browned Crispy Onions
Lentils and rice cooked together with cumin and cinnamon, then piled high with slow-fried onions. Humble, filling and very good.
Ingredients
- Brown lentils200 g
- Basmati rice150 g
- Onions3 pc
- Olive oil6 tbsp
- Ground cumin2 tsp
- Ground cinnamon1/2 tsp
- Flat-leaf parsley1/2 bunch
- Lemon1 pc
Method
- 01
Rinse the lentils, cover with 1 litre of water in a pan, bring to the boil and simmer for 15 minutes until just tender but still holding their shape, then drain.
- 02
Meanwhile, thinly slice the onions and fry them in the oil in a wide lidded pan over medium-high heat for 20 minutes, stirring often, until deep brown and crisp, then lift half out onto kitchen paper.
- 03
Add the cumin and cinnamon to the onions left in the pan and fry for 1 minute, then stir in the rinsed rice and drained lentils to coat them in the spiced oil.
- 04
Pour in 450 ml water, season well, cover and cook over low heat for 15 minutes until the rice is tender and the water absorbed.
- 05
Take off the heat and leave covered for 10 minutes, then fluff with a fork and serve topped with the crispy onions, chopped parsley and lemon wedges.
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