Mujadarrah is an Egyptian classic, a comfort food dish that is anything but boring. It’s deep, savory, satisfying, healthy and extremely budget-friendly. This is a traditional recipe done my way, and I think you’ll like it. It needs no further introduction.
Yield: About 4 servings
3 Tbsp olive oil
2 medium yellow onions, halved and sliced into thin half moons
1 1/3 cup lentils (sorted for stones)
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cinnamon
1/2 tsp vegetable broth paste or powder (I used Better than Boullion Reduced Sodium Vegetable Base)
3/4 cup rice (any type will do; I used Lotus Foods Madagascar Pink Rice)
1/4 cup plain non-dairy yogurt or sour cream
- In a medium skillet, heat olive oil over medium heat and add onions. Stir to coat and cook 10 minutes, stirring occasionally, until soft and slightly browned. Remove onions from skillet and set aside.
- Add lentils, garlic, salt, cumin, cinnamon and vegetable broth paste to skillet. Add enough water to barely cover.
- Bring a boil, then reduce to simmer. Cover and simmer 15 minutes.
- Stir in rice and add more water, until the rice and lentils are barely covered. Simmer 15-20 minutes until the rice and lentils are tender. There shouldn’t be any excess water at this point.
- Add half of the cooked onions to the lentils and rice, and stir to combine.
- Serve topped with remaining onions and a dollop of non-dairy yogurt.