Recipe Instructions:
Ingredients:
200 grams lentils (about 1 cup)
200 grams basmati rice (about 1 cup)
3 large onions, thinly sliced (about 450 grams)
45 ml olive oil (3 tablespoons)
4 grams cumin (2 teaspoons)
2 grams coriander (1 teaspoon)
1 gram cinnamon (1/2 teaspoon)
Salt and pepper to taste
960 ml water or vegetable broth (about 4 cups)
Instructions:
Rinse lentils and cook them in 480 ml of water (about 2 cups) until tender, about 20-25 minutes. Drain and set aside.
In a large skillet, heat olive oil and add sliced onions. Cook over medium heat, stirring occasionally, until onions are caramelized, about 20-25 minutes.
Remove half of the caramelized onions and set aside for garnish.
Add cumin, coriander, cinnamon, salt, and pepper to the remaining onions in the skillet. Stir for 1-2 minutes until fragrant.
Add rice and stir to coat with the onion mixture. Add 480 ml of water or vegetable broth (about 2 cups) and bring to a boil.
Reduce heat, cover, and simmer for 15-20 minutes until the rice is cooked.
Gently stir in the cooked lentils and heat through.
Serve Mujaddara topped with the reserved caramelized onions.
