Mujadara (Lebanese Rice and Lentils)

I am born and bred Adventist. A lot of adventists are either vegetarian or vegan. I am not. Being vegetarian/vegan has never appealed to me especially as a child because all the people I knew who were vegetarian ate beans and soy meat in rotation. It just looked boring to me. I don’t like being bored which is why I have so many hobbies and why I like to try different kinds of recipes.

I have also realised that I do not mind going without meat for as long as whatever else I am eating is interesting and is made in one pot! I have started eating lentils, I don’t know why it took me so long but it did. They are easy to cook plus they are affordable. I found this recipe for curried rice and lentils.

This dish uses my some of my favourite spices, cumin and coriander. Coriander always reminds me of boerewors which makes me miss Zimbabwe.

I used a recipe by Nagi from Recipe Tin Eats. I didnt have a tin of lentils so I boiled a cup of dry lentils until they were tender.

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Mujadara (Lebanese Rice and Lentils)

Ingredients

2 tablespoon olive oil
2 teaspoon cumin seeds
1½ tablespoon coriander seeds
1 cup basmati rice or long grain
1¼ cup water see notes
1 tin brown lentils drained (400g / 14oz)
½ teaspoon ground turmeric
1½ teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon salt
Black pepper

Crispy Fried Onions

3 large or 4 small onions very finely sliced
1 cup / 250 ml vegetable or sunflower oil
Salt

Instructions

Crispy Onions
Heat oil in a medium saucepan over medium high heat. Add about ? of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
Rice
Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
Cook for a couple of minutes until the spices are fragrant.
Add the rice and stir to coat with the oil and spices.
Add the water and lentils.
While it comes to boil, add all the other spices, salt and pepper.
When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
Fluff rice with a from and adjust the seasoning with more salt if you wish.
Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

Princess Tafadzwa

I am a mom, wife and writer of this blog where I share recipes from Zimbabwe and share craft ideas, patterns and tutorials. I like to make stuff and love to learn new skills. All my patterns and e-books are downloadable from this website.