Lentils and rice with caramelized onions

Lentils and rice with caramelized onions

Mujaddara

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish is said to come from the ‘mess of pottage’ for which Esau sold his birthright to his brother Jacob. The exact proportion of lentils to rice can vary from cook to cook, but the dish is always topped with a generous serving of fried onions. Sometimes a bowl of yoghurt is served on the side.

Ingredients

Quantity Ingredient
200g brown lentils
1 medium red onion, peeled and chopped
6 tablespoons extra virgin olive oil
200g long-grain rice
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
salt
freshly ground black pepper
2 large onions, sliced

Method

  1. Soak the lentils for 2 hours, then drain. Place the lentils and 675ml water in a heavy saucepan and bring to the boil. Cover and simmer for 30 minutes or until they are almost tender. Drain, reserving the cooking liquid, then set aside.
  2. Fry the chopped red onion in 2 tablespoons of the olive oil until it starts to turn golden brown. Add the rice, allspice and coriander and stir well, so the rice is well coated in oil. Add the lentils and the cooking liquid, mixed with enough hot water to make 450ml of liquid and bring to the boil. Season with salt and black pepper. Cover and simmer for a further 20 minutes or until the rice and lentils are tender and the liquid has been absorbed.
  3. Meanwhile, heat the remaining 4 tablespoons of olive oil in a frying pan and cook the sliced onions over a moderate heat until they are a rich dark brown.
  4. Serve the lentils and rice hot or warm, garnished with the fried onions.
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