Mujadara (Lentils & Rice)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat half of the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes until deeply caramelized and dark golden brown.

   Ca. 25 min.

   Kokkens note: Don't rush this step; the caramelization of the onions is key to the flavor of mujadara.

3. 3

   Remove about half of the caramelized onions from the pot and set aside for garnish.

   Ca. 1 min.

4. 4

   Add the remaining olive oil, cumin, coriander, salt, and black pepper to the pot with the remaining onions.

5. 5

   Stir for 1 minute until fragrant.

   Ca. 1 min.

6. 6

   Add the rinsed brown lentils and water to the pot.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   Ca. 15 min.

8. 8

   Stir in the rinsed basmati rice, cover again, and continue to simmer for another 15-20 minutes, or until the water is absorbed and the rice and lentils are tender.

   Ca. 20 min.

   Kokkens note: Avoid lifting the lid too often to ensure even cooking.

9. 9

   Remove the pot from heat and let it rest, covered, for 10 minutes.

   Ca. 10 min.

   Kokkens note: This resting period allows the rice to steam and become fluffy.

10. 10

    Fluff the mujadara gently with a fork.

    Ca. 1 min.

11. 11

    Serve warm, garnished with the reserved caramelized onions and fresh parsley.

    Kokkens note: A dollop of vegan yogurt or a squeeze of lemon juice can be a nice addition.