Who wouldn’t want to fill up on a warm, comforting bowl of rice and lentils? Nothing hits the spot on a cold day like cozy and somewhat spicy food.
This recipe was adapted from several I have seen, although my favorite was posted on The Kitchn (perhaps my favorite website dedicated to all things cooking). I changed a few things to fit my particular comfort food needs, but the ratios are about the same.
Mujadara (serves 4)
4 1/2 cups vegetable broth (more if needed)
1 cup brown basmati rice
1 cup green lentils
1 tsp salt
1 tsp ground cumin
Dash of cinnamon
Dash of red pepper flakes
1- 2 cloves garlic, minced
1/4 cup parsley, chopped
4 tbsp olive oil
2 yellow onions, thinly sliced
Boil the broth in a large saucepan and add in lentils and rice. Cover and cook, simmering on low heat for approximately 40 minutes or until both lentils and rice are soft. If you need to, add more broth to prevent the mixture from drying out.
While the rice and lentils are cooking, sauté the onions in 2 tbsp olive oil. Cook them on low for about 20 to 30 minutes to caramelize. I like to turn up the heat at the end to crisp up some of the onions for a sweet and crunchy combo.
When the lentils and rice are cooked, add in about half of the onions, and stir in salt, cumin, cinnamon, pepper flakes, garlic and parsley, reserving some parsley for garnish if you wish.
Fry the eggs in the rest of the oil to serve on top of the Mujadara with the remaining grilled onions.
I serve this with a good sized dollop of harissa, but it is awesome as is.