Crispy Onion Mujadara
This budget-friendly Middle Eastern classic transforms humble pantry staples like lentils and rice into a protein-packed, aromatic feast. The contrast between earthy spices and sweet, caramelized onions makes it a comforting yet healthy weekday win that costs very little per serving.
Ingredients
- Brown or green lentils200 g
- Basmati rice250 g
- Yellow onions, thinly sliced3 stk
- Olive oil4 tbsp
- Cumin powder2 tsp
- Ground cinnamon0.5 tsp
- Vegetable broth700 ml
- Greek yogurt200 ml
- Garlic, minced1 clove
Instructions
Heat oil in a large pot over medium-high heat. Add sliced onions and cook for 15-20 minutes, stirring often, until they are dark golden brown and crispy. Remove half of the onions and set aside for topping.
While onions cook, boil the lentils in a separate pot of water for about 12 minutes until they are halfway cooked. Drain and set aside.
Add the rice, cumin, and cinnamon to the pot with the remaining onions. Stir for 1 minute to toast the spices, then add the par-boiled lentils and vegetable broth. Season with salt and pepper.
Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes. Turn off the heat and let it sit covered for 5 more minutes to finish steaming.
In a small bowl, whisk together the Greek yogurt and minced garlic with a pinch of salt. This provides a zesty and creamy contrast to the warm spices.
Fluff the rice and lentil mixture with a fork. Plate the Mujadara topped with the reserved crispy onions and a generous dollop of the garlic yogurt.
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