I must admit, growing up I never really liked this dish. Actually, if I’m going to entirely honest, I never really liked many Lebanese dishes. And it wasn’t because my Mum couldn’t cook, she could!
It was more so because I (naively) thought these meals were strange.
Little did I know!
They may have been strange to those who weren’t familiar with them, but strange or not, I later in life realised how yummy they really were.
This particular dish, Mu’jadara, or Lentils & Rice, is one of my favourites now. It’s so quick & easy to make. And perfect for those times when you feel you need to go vegetarian!
1 1/2 cups brown lentils
1 cup rice
2/3 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon baharat
3 brown onions
5 cups vegetable stock (or water)
- Place lentils in a large saucepan with 4 cups of stock (or water), salt & baharat. Bring this to the boil & allow to continue boiling for 15 minutes.
- In the meantime, finely slice onions.
- Cook onions in a saucepan with the olive oil for about 10 minutes or until caramelised & golden brown.
- After 15 minutes, add the rice, 3/4 of the caramelised onions plus one cup of stock (or water) to lentils (set aside remaining caramelised onions for serving).
- Cover & leave to simmer on low heat for another 15 minutes until rice is cooked (Tip: I usually turn heat off after 10 minutes. I leave lid on saucepan & allow steam to finish cooking the rice).
- Eat it warm or cold with the caramelised onions you set aside.
Great served with some natural yoghurt & salad on the side!