Mujaddara with Fresh Salad
An aromatic Lebanese dish of brown lentils and long-grain rice, seasoned with cumin and topped with plenty of crispy fried onions, served with a light salad.
- 60 min
- 621 kcal / serving
- medium
- vegan
- Protein
- 18.3 g
- Fat
- 26.5 g
- Carbs
- 72.2 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g brown lentils
- 100 g long-grain rice
- 600 ml water
- 2 medium onions
- 5 tbsp olive oil
- 1 tsp cumin
- Salt
- Pepper
- 1/2 cucumber
- 1 tomato
- 1/2 bunch parsley
- 1 tbsp lemon juice
Method
- Rinse lentils thoroughly under running water and bring to a boil in a pot with 300 ml water. Reduce heat and simmer the lentils, covered, for about 20 minutes until almost tender.
- Meanwhile, peel the onions, halve them, and cut into thin rings. Heat 3 tbsp olive oil in a large pan over medium heat and slowly fry the onion rings, stirring occasionally, until golden brown and crispy; this takes about 20-25 minutes.
- Rinse rice thoroughly. After 20 minutes of cooking the lentils, add the rice, 1 tbsp olive oil, cumin, 1/2 tsp salt, and 300 ml fresh water to the pot with the lentils. Mix everything well, bring to a boil, then cover and simmer over low heat for another 15-20 minutes until the rice and lentils are cooked and the water has been fully absorbed.
- For the salad, dice the cucumber and tomato. Finely chop the parsley. Combine everything in a bowl with lemon juice, 1 tbsp olive oil, salt, and pepper.
- Remove the fried onions from the pan and drain on paper towels.
- Season the Mujaddara with salt and pepper, divide among plates, and sprinkle with the crispy onions. Serve immediately with the fresh salad.
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