A comforting Lebanese classic made with lentils, rice, and deeply caramelized onions, served alongside a fresh lemony cucumber salad. Pair it with Terranean pita chips for an extra crunchy bite.
INGREDIENTS
Mujadara
- 1 cup brown or green lentils, rinsed
- ½ cup basmati or long-grain rice, rinsed
- 2 large onions, thinly sliced
- 3–4 tablespoons olive oil
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin, optional
- ½ teaspoon ground coriander, optional
- ½ teaspoon ground cinnamon, optional
- Salt and pepper, to taste
Cucumber Salad
- 2–3 cucumbers, thinly sliced
- 2–3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt, to taste
- Terranean pita chips, for serving
INSTRUCTIONS
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In a medium pot, bring the lentils and water or vegetable broth to a boil. Reduce heat and simmer for about 20 minutes, or until the lentils are just tender.
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While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15–20 minutes or until deeply golden and caramelized.
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Once the lentils are tender, add the rinsed rice, cumin, coriander, cinnamon, salt, and pepper.
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Stir to combine, cover, and simmer for another 20–25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
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To make the cucumber salad, combine the sliced cucumbers, olive oil, lemon juice, minced garlic, and salt in a bowl. Toss until evenly coated.
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Fluff the mujadara with a fork and top with the caramelized onions.
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Serve alongside the cucumber salad and Terranean pita chips for an extra crunchy bite.
