This is a second version of the traditional mujaddara; this one is made with red lentils; the onions, once browned, are mixed with the orange lentils and rice and cooked in water until thickened; simple, delicious and iron-rich!
INGREDIENTS: Quantity will yield 8 generous portions.
1 1/2 cups orange lentils
1/2 cup medium-grain rice or sushi rice
1/4 to 1/3 cup vegetable oil
6 cups of water (can throw in a vegetable bouillon cube)
2 large onions (or more if using some for garnish), chopped
Spices: salt, 1/2 tea. cinnamon, 1/4 tea. white pepper, 1/2 tea. paprika, 1/4 tea. black pepper
- Heat oil and fry the onions till golden-brown
- Add lentils and rice and mix well, then add spices and mix again
- Add the water (bouillon cube too), cover and simmer gently till the lentils split and the mixture starts to thicken
- Uncover the pot and boil gently, stirring from time to time, until the lentils are almost dry and very thick
Pour into a serving platter, garnish with the extra browned onions. Eat hot or at room temperature with a salad or fresh green onions and tomatoes. Sahteyn!
The addition of spices is optional, some people like it plain with just salt and some people like it with hot pepper!
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