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| Mujadarra (Lentils with Rice) |
"I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home."
Ingredients :
- 14 ounces dry brown lentils
- 2 carrots, grated
- 3 tablespoons olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, crushed, or more to taste
- 2 tablespoons water, or more as needed
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne pepper (optional)
- 1/4 teaspoon yellow curry powder (optional)
- 4 cups cooked brown rice, or as needed
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 45M |
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- Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
- Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
- Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
Notes :
- Substitute cooked white rice for the brown rice if preferred.
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