A humble Cypriot dish, Lentils with Rice. Protein-packed, balanced healthy food with caramelised onions served almost weekly on the lunch table. Goes nicely with green salad and black olives.
Lentil Mujadara
Ingredients
- 1 cup large Lentils
- ⅓ cup Rice , long grain parboiled
- 300 ml Vegetable Stock
- About 500 ml Water
- 6 tablespoons EVOO , (Extra Virgin Olive Oil)
- 1 big Yellow Onion , halved and thinly sliced
- 1 Bay Leaf
- 1 ½ Sea Salt
- ½ freshly ground Black Pepper For different varieties please press LINK
Instructions
- Wash thoroughly the lentils and make sure no small stone chips are included.
- In a medium pot add the lentils, the bay leaf and cover well with water, about 1 cm above their level. On high heat bring to a boil and simmer for about 25 minutes until lentils are almost soft but not falling apart.
- In the meantime, in a medium sauce pan on medium heat add 3 tablespoons of oil and add the onions. Add ½ teaspoon of salt and stir occasionally until nicely browned and caramelized.
- Back to the pot, add the rice, 3 tablespoons of oil, stock, half of the caramelized onions, salt and pepper and simmer for about 20 minutes, with the lid almost covering the pot, until the water has been absorbed. In between you can add more water if needed.
- Serve and garnish with the remaining onions.
