Mujaddara, or Lebanese-style rice, is a classic Middle Eastern recipe made with lentils, rice, caramelized onions, fresh herbs and yogurt. It is a delicious vegetarian dish, which combines fermentable fiber (which feeds our small intestinal bacteria), slow absorption carbohydrates, vegetable proteins and good fats. It is extremely complete from a nutritional point of view and will undoubtedly satisfy your taste buds!
Ingredients for 4 persons) :
- 2 garlic cloves, peeled and crushed
- 2 bay leaves
- 1 tsp ground cumin
- 1 teaspoon of turmeric
- 1 tsp cinnamon
- 1 tsp ground coriander
- 2 teaspoons unrefined sea salt
- Freshly ground black pepper
- 5 cups of water
- 150g whole grain basmati rice, rinsed and drained
- 150g lentils, rinsed and drained
- 6 tbsp. tablespoon of extra virgin olive oil
- 2 medium sized yellow onions, sliced
- 2 sliced spring onions
- 25g chopped fresh coriander or parsley (or a mixture of the two!)
- 1 Greek yogurt
- Spicy sauce of your choice (optional): chili garlic sauce or sriracha
- In a saucepan, combine the garlic, bay leaves, spices, salt and pepper. Add the 5 cups of water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook for 10 minutes, stirring occasionally and adjusting the heat if necessary to maintain a controlled simmer.
- Add the lentils. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When it is hot enough that a slice of onion sizzles on contact, add the rest of the onions. Mix.
- Only stir every 3 minutes or so at first, then more often once the onions on the edges of the pan start to brown. If the onions brown before softening, lower the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp around the edges, about 20 to 30 minutes.
- Meanwhile, cover a large plate or cutting board with paper towels. Transfer the onions to the lined plate and distribute them evenly. Salt.
- When the lentils and rice have finished cooking, drain them if necessary and return the mixture to the saucepan, off the heat. Place a cloth on top to absorb the steam, then cover the pan and let sit for 10 minutes.
- Remove the lid, discard the bay leaves, and mash the garlic cloves against the side of the pan with a fork. Add some chopped spring onions and coriander, reserving the rest for garnish. Gently mix the rice using a fork. Season with salt and pepper, if necessary.
- Transfer the rice and lentil mixture to a large dish. Garnish with the caramelized onions, the remaining spring onions and coriander. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional).