serves 5-6
- 1 1/2 c green or brown lentils
- 1 c long grain brown rice
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 1/2 c water
- 1/4 c olive oil
- 2 1/2 c roughly chopped onion
- Lemon wedges
- Greek yogurt or sour cream
Combine lentils, rice, cumin, salt, pepper, and water.
Bring to a boil, cover, reduce heat to simmer, and cook for 40-45 minutes, or until rice and lentils are cooked.
Meanwhile, heat oil in a skillet over medium heat. Add onions.
Cook onions about 15 minutes or until golden and tender, stirring occasionally. Turn the heat off.
Stir half of the onions into the lentil and rice mixture.
Top each serving with a portion of the remaining onions, a squeeze of lemon, and a dollop of Greek yogurt or sour cream.
Original Mujaddara Blog Post
