Lentils and rice with carmelized onions – Mujedere

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Here is another super quick and easy vegan recipe that you can round-up with a few ingredients.  I always seem to have these in my pantry. I often make this when I want something vegetarian,  and I don’t feel like going to the supermarket. The flavors are so wonderful together, and I would suggest making a salad to have on the side. The acidity from the salad dressing, whether from lemon or vinegar, is the perfect pairing with the lentils. Putting the ingredients together takes but 10 minutes, plus around 30 minutes for cooking time. My husband and I love the onions….the more the merrier. My kids don’t like them so much, but love the lentils. It all works out!

Here is what you’ll need:

  • 1 cup Basmati rice
  • 2 cups brown lentils
  • 6 cups water
  • 1 tsp. ground cumin
  • 1 an 1/2 tsp. salt
  • 2 medium onions, cut in half lengthwise and sliced thinly
  • 3/4 cup olive oil

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Rinse the rice and lentils together in a bowl about five time until the water appears clear. Drain thoroughly and add to a deep pot along with 6 cups water, cumin and salt. Bring to a boil, turn down heat to low and cover. Let the lentils and rice cook for about 30 minutes until the water is drained and the lentils and rice are fully cooked. Be sure to stir about 15 minutes in, so the rice and lentils are mixed well.

Meanwhile, add olive oil to frying pan and fry the onion slices until they turn golden. Make sure to stir the onions so they cook uniformly and don’t burn in parts. When the lentils are soft, pour in the olive oil from the fried onions and mix well. Lastly, spread the onions on top and serve.

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