Try this Rice & Lentil Mujadara recipe, or contribute your own.
Suggest a better description1. Soak lentils for 2-3 hours. Drain and wash thoroughly.
2. Throw lentils into medium saucepan. Fill to cover the lentils by about an inch. Bring to a boil over medium high heat, then turn down and simmer and cook until lentils are tender, about 20 mins.
3. Drain into a colander and save stock.
4. Meanwhile, finely slice onion and sprinkle with a dash of salt.
5. Heat oil in saucepan. When hot, add sliced onion. Fry for 10-15 mins, stirring often with wooden spoon, until onion in crispy and brown. Once crispy, set aside.
6. Heat a pan and drop in the cumin and coriander seeds and cinnamon stick. Place over medium heat and toast for a min or two.
7. Add rice, olive oil (use the same olive oil used for frying onions), chili powder, turmeric, cumin powder, allspice, a teaspoon of salt. Stir to coat the rice with oil, then add cooked lentils and stock water.
8. Bring to boil, cover and simmer on very low heat for 15 mins. Turn off heat, keep lid on, and allow rice to steam undisturbed for about 5 mins.
9. Serve with caramelized onions, pine nuts, and fresh cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 380 | ||
Calories from Fat: 85 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.3mg | 0 % | |
Potassium 508.4mg | 13 % | |
Total Carbohydrate 64.7g | 19 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 55.7g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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