Lebanese Mujadara - Lentils and Rice with Caramelized Onions

• servings: 3 servings
• total time: 50 minutes

Ingredients

¾ cup dry brown lentils (rinsed)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin

½ teaspoon 7 spice (or allspice)

pinch cinnamon

5 cups water (for boiling)

1½ cups jasmine rice

1 teaspoon cumin

1 teaspoon coriander powder

1 teaspoon salt

1 teaspoon 7 spice (all spice)

dash cinnamon

4 tablespoons olive oil

1½ teaspoons veggie bullion powder (stock)

1 small yellow onion (diced)

3 cups hot water

Directions

Soak the rice and set it aside.

Wash the lentils well. Add them to a pot along with garlic powder, onion powder, cumin, 7 spice, and cinnamon. Add enough water to cover them.

Let it come to a rolling boil, then simmer on medium heat until completely soft. It needs around 20-25 minutes.

Strain the liquid and set lentils aside.

To a pot, add the olive oil, diced onion and sauté until golden.

Drain the soaked rice and add it to the onions. Next, add cumin, coriander powder, 7 spice, cinnamon, veggie bullion powder, and salt.

Add the strained lentils to the rice and onions, then add the hot water. Let it come to a rolling boil until the water touches the surface of the rice, then cover it with aluminum foil and the lid at the same time.

Cook mujadara at low heat for 15-20 minutes. Serve it with crispy onions and salad or yogurt.

Nutrition

• Calories: 1542 kcal
• Total Fat: 59 g
• Saturated Fat: 8 g
• Unsaturated Fat: 49 g
• Sodium: 2456 mg
• Total Carbohydrate: 228 g
• Dietary Fiber: 6 g
• Total Sugars: 1 g
• Protein: 21 g