Mujadara

  • 1 cup dry lentils, rinsed

  • 2 cups water

  • 1 teaspoon salt

  • 1 tablespoon ground cumin

  • 1 tablespoon garlic powder

  • ¾ cup white rice, rinsed

  • ¾ cup water

  • 1 teaspoon salt

  • 2 tablespoons olive oil 

  • ¼ cup vegetable oil

  • 3 white onions, sliced into 1/4-inch rings

 

mujadara.jpg
  • Step 1

    Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.

  • Step 2

    Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.

  • Step 3

    Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.