This is wonderful Middle Eastern comfort food with many variations depending on how the family fixes it. Some recipes call for more lentils than rice or vice versa. Some recipes call for the onions to be chopped, and others cook the lentils and rice separately. Personally, I love the nutty flavor that you get from sauteeing the rice and lentils.
Mujaddarah (Rice with Lentils)
- 6 quart pot with heavy bottom
- water kettle or hot pot or other means of boiling water
- 4 tablespoons olive oil
- 1 medium onion (sliced into thin rings)
- 1/2 cup lentils (brown or green)
- 2 cups basmati rice
- 4 cups boiling water
- 1/2 teaspoon kosher salt
- Pick through the lentils, removing any stones or discolored seeds. Rinse well and drain thoroughly.
- Rinse the rice thoroughly until the water runs clear. Drain thoroughly.
- In the 6 quart pot, saute the onions in the olive oil until the onions are translucent and have a few flecks of brown.
- Add the rice and lentils and cook, stirring, for 3 minutes.
- Add the water and salt. Bring to a boil, then reduce heat to low. Cover pot and simmer for 45 minutes.
- Remove pan from heat and remove lid. Place two paper towels over the rim of the pan and replace lid. Allow to sit for 10 to 15 minutes before serving.