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Lebanese Yellow Mujadara (Mujadara Safra)
Subtly spiced lentils with rice and caramelised onions
Prep Time 5 minutes
Cook Time 50 minutes
Servings 4
Ingredients
- 1 cup red split lentils
- ¼ cup short grain rice
- 1 large onion
- 1 teaspoon Salt approx
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ⅛ teaspoon of black or white pepper
- 4 cups of water
Instructions
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Combine the lentils in a pot with the rice and wash several times
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Add 4 cups of cold water and bring to the boil (approx 10 minutes), removing any foam that comes to the surface
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Add the rice, salt, turmeric, paprika and black or white pepper and reduce the heat to a low simmer, stirring every so often for about 40 minutes
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As the mujadara cooks, sauté the onion in a separate pan in 4 tablespoon of regular olive oil
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When the onions become golden, drain the extra oil onto the mujadara and add half of the onions
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Keep sautéing the other half of the onions until caramelised. Set aside
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When the mujadara forms a loose risotto texture, taste and adjust the salt as necessary before you turn off the heat
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Let the mujadara safra rest for around half an hour to set before eating
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Garnish your plate with the remaining caramelised onions