Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular Levantine dish, and may be served on its own or with other vegetables and side dishes: it is equally good hot and cold. This dish is a main staple of the Syrian, Lebanese, Palestinian, Jordanian, north Saudi, and Israeli diet today, both in the Middle East and in North America. While once regarded as a poor man's dish, it is today considered a high-protein, balanced healthy food by many Americans.
1 Cup (16 tbs)
Long grain rice
3⁄4 Cup (12 tbs), rinsed
2 Cup (32 tbs), chopped
4 Cup (64 tbs)
For the garnish
1 Cup (16 tbs), sliced, caramelized
2 Tablespoon, chopped finely
1. In a 4 quart pot, on medium heat and add the olive oil then the onions, cook for about 5-6 minutes until brown and caramelized.
2. Add the rice and lentils and stir with the onions, pour water and stir.
3. Season with salt, stir again and then cover and let cook on medium/low heat for about 40 minutes, stir in between.
4. After 40 minutes add the cumin and cook for another 15 minutes and add another cup of water if necessary, cook until lentils are no longer hard.
5. In a serving plate spread the mujaddara and top with caramelized onions and parsley. Serve with yogurt or salad.
This is a great high-protein dish for vegetarians but is loved by non-vegetarians alike. It is very filling, high in fiber, iron and protein. It is so versatile because it can be served any time of the day and still be satisfying. Serve it with pita bread, rice or with a salad for a complete meal.