Recipe of Super Quick Homemade Lebanese Mujadra (lentils, rice & caramelized onions)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lebanese mujadra (lentils, rice & caramelized onions). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lebanese Mujadra (lentils, rice & caramelized onions) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Lebanese Mujadra (lentils, rice & caramelized onions) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have lebanese mujadra (lentils, rice & caramelized onions) using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lebanese Mujadra (lentils, rice & caramelized onions):

1. Make ready cooking the lentils
2. Prepare water
3. Prepare brown or green lentils, sorted and rinsed clean
4. Take caramelized onions
5. Make ready onions, sliced
6. Prepare Sunflower or canola oil
7. Take salt
8. Make ready cooking the finished dish
9. Take water
10. Get long grain rice
11. Make ready ground cumin, optional
12. Get salt and pepper to taste

Instructions to make Lebanese Mujadra (lentils, rice & caramelized onions):

1. Cook your rinsed lentils in the 2 cups of water in a small pot til partially done (about 10 minutes). Don't over cook, because they will finish cooking in the next step.
2. In a large sauce pan, saute onions with a pinch of salt, in oil on medium high heat til browned really well.
3. Pull out a few of the browned onions and drain on a paper towel. Save these as a garnish for your finished dish. Keep the remaining onions as well as the oil in the sauce pan.
4. Add the 2 cups of water to the browned onions and oil, and simmer for 5 minutes gently. Water will become brown from the onions.
5. To your water and onions in the large sausepan, add the rice, lentils, cumin, salt and pepper. (I have made this dish with and without the cumin. It tastes very good either way. Experiment to find your preferred version.) Over medium high heat bring to a boil, turn down the heat, cover and simmer on low-medium heat for 15 minutes or so, til water is absorbed.
6. When your lentils and rice mixture is done, top with the crispy caramelized onions that you set aside, and enjoy!

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