This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.
|3⁄4 c||lentils (French green)|
|1 1⁄2 t||salt (divided)|
|1 c||rice (white jasmine)|
|3 T||olive oil (divided)|
|3||onion (medium, halved and thinly sliced)|
|1⁄2 c||yogurt (plain Greek)|
|1⁄2 t||cumin (ground)|
|1⁄2 t||coriander (ground)|
|1⁄2 t||paprika (spicy )|
|3 T||mint (fresh, chopped)|
|1⁄2||lemon (zested and juiced)|
Preheat the oven to 400˚F.
Combine the lentils, 1/2 teaspoon of salt, and 4 cups of water in a large pot over high heat. Reduce heat to a simmer, and cook about 20 minutes, until tender but not mushy. Drain and set aside.
In an oven-safe pot, combine the rice, 1/2 teaspoon of salt, and 1 1/2 cups of water over medium heat. Bring to a boil, then cover and transfer to the oven. Cook for 17 minutes, until perfectly cooked. Remove from oven and fluff with a fork. Set aside.
In a large sauté pan, heat the butter and 2 tablespoons of the oil over medium-low heat. When the butter has melted, add the sliced onions and toss to coat in butter and oil. Sauté for 5 minutes, until the onions have softened and released some of their liquid. Raise the heat to medium, and cook until onions are very soft and golden brown, about 10-12 minutes. Add the last tablespoon of oil and raise heat to high. Cook for 3-4 minutes, until the bottom layer of onions is nicely crisped. Don't stir often or the onions won't crisp.
Combine the lentils and the jasmine rice in a large bowl. Fold in most of the onions. Allow to rest for at least 15 minutes. Taste and add more onions if desired.
In a small bowl, mix together the yogurt, cinnamon, cumin, corainder, paprika, fresh mint, lemon juice, lemon zest, and remaining 1/4 teaspoon of salt. Serve the yogurt sauce alongside the mujaddara.
Mujaddara tastes even better the next day!