A quiet, humble supper for the fasting table, built from pantry staples: lentils, rice, and a generous pile of caramelized onions.
Mujadara
Lentils and rice simmered together and crowned with deeply caramelized onions, a Lenten staple.
Servings 4
Ingredients
For the lentils and rice
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain white rice
- 4 cups water or vegetable broth
- 1 tsp ground cumin
- 1 tsp salt
- to taste black pepper
For the crispy onions
- 3 large yellow onions, thinly sliced
- 4 tbsp olive oil
Method
- Rinse the lentils and add them to a pot with the water or broth. Bring to a boil, then lower to a gentle simmer and cook until just tender but not falling apart.
- Meanwhile, warm the olive oil in a wide, heavy skillet over medium heat. Add the sliced onions and a good pinch of salt, spreading them out in the pan.
- Cook the onions slowly, stirring often, until deeply golden and crisp at the edges. This is the heart of the dish, let them take their time and darken without burning.
- Set aside about a third of the onions for garnish. Stir the rice, cumin, and the remaining onions into the tender lentils.
- Add a little more water if needed so the rice is just covered. Season with salt and pepper, bring back to a gentle simmer, then cover and cook until the rice is tender and the liquid is absorbed.
- Remove from the heat and lay a clean kitchen towel under the lid. Let the pot rest, undisturbed, so the grains firm up and separate.
- Fluff gently with a fork, crown with the reserved crispy onions, and serve warm, on its own or with a simple salad.
To keep it strict (oil-free)
Sauté the onions and toast the rice in a few splashes of vegetable broth instead of oil. The dish loses a little of its richness but keeps a strict fast, a humble supper for the harder days of the Fast.