Lebanese Mujadara

Ingrediente

1 cup whole brown lentils, small, sorted

1/4 cup neutral oil, such as expeller-pressed canola, safflower, or avocado

4 – 6 cups diced yellow onion (1/2-inch dice)

1 cup long grain rice OR coarse bulgur wheat

1 teaspoon Kosher salt

1/4 teaspoon ground black pepper

2 tablespoons extra virgin olive oil, for finishing

Instrucțiuni

First, par-cook the lentils. Place the lentils in a small saucepan with 2 cups of water and a pinch of salt. Bring to boil over high heat. Reduce heat and simmer until lentils are par-cooked, about 7 minutes. Remove from the heat.

In a large, heavy sauté or sauce pan (with a lid), heat the canola oil over medium high heat. Add the onions and cook until deep golden brown, about 20 minutes, stirring frequently to avoid burning, though some charring will occur in order to get them all browned. Sprinkle with a pinch of salt as the onions cook.

Take the onions off the heat and add 2 cups of water. Place back on the heat and bring to a boil, then reduce heat and simmer for 5 minutes. The liquid will take on the deep golden color of the onions and the onions will continue to soften.

Add the rice or bulgur and par-cooked lentils and their cooking liquid to the onion mixture. Bring to a boil. Sprinkle with a pinch of salt and pepper. Taste the cooking liquid and add more salt and pepper if needed. Cover, reduce heat to low and simmer until the liquid has been absorbed and the rice and lentils are cooked through, about 20 minutes. The texture of the rice or bulgur and lentils is somewhat al dente. Remove from heat and season to taste with salt and pepper. Serve hot, warm, or room temperature drizzled with olive oil.

Note

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