Mujaddara (Lentils, Jasmine Rice, and Onions) with Spiced Yogurt

Serving size:
 4 Servings

Ingredients

    • 3⁄4 c
    • lentils (French green)
    • 1 1⁄2 t
    • salt (divided)
    • 1 c
    • rice (white jasmine)
    • 2 T
    • butter
    • 3 T
    • olive oil (divided)
    • 3
    • onion (medium, halved and thinly sliced)
    • 1⁄2 c
    • yogurt (plain Greek)
    • 1⁄2 t
    • cinnamon
    • 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)
Prep
1 hour
Ready in
1 hour

Description

This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself. 

Adapted from www.food52.com

Instructions

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.

Notes

Mujaddara tastes even better the next day! 

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