Mujadarrah: A Flavorful Lentils and Rice Recipe with Crispy Fried Onions

Ingredients

• 6 tablespoons olive oil
• 1 large white onion, sliced into rings
• 1.33 cups uncooked green lentils
• 0.75 cup uncooked long-grain white rice
• salt and pepper to taste
• 0.25 cup plain yogurt or sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10 minutes, or until they turn golden brown and crispy. Remove from skillet and set aside to cool.
2. In a medium saucepan, combine lentils with enough lightly salted water to cover them. Bring the mixture to a boil, then reduce heat to low and simmer for approximately 15 minutes, or until lentils are partially cooked.
3. Add the rice and enough water to cover the lentils and rice mixture to the saucepan. Season generously with salt and freshly ground black pepper to taste. Cover the saucepan tightly and continue to simmer for 15 to 20 minutes, or until both the rice and lentils are fully cooked and tender.
4. Gently mix half of the crispy fried onions into the cooked lentil and rice mixture. Transfer to a serving dish and top with a dollop of yogurt or sour cream, then garnish generously with the remaining fried onions. Serve immediately and enjoy!

Nutrition

• Calories: 535 kcal
• Fat Content: 22 g
• Fiber Content: 11 g
• Sugar Content: 4 g
• Sodium Content: 312 mg
• Protein Content: 17 g
• Cholesterol Content: 1 mg
• Carbohydrate Content: 69 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g