Mujadara is one of my favorite pantry meals! So simple, so filling, and delicious.
- 1 cup green or brown lentils
- 1 cup white basmati rice
- 3 cups broth (or water)
- 4 tablespoons olive oil divided
- 2 onions, sliced into half moons
- 1 cinnamon stick
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Rinse lentils, strain and place in a large pot with 2 cups water or broth and cinnamon stick. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
- While lentils cook, heat a large skillet over medium-low heat with 2 tablespoons olive oil and add onions. Let cook while stirring regularly.
- Rinse the rice, then transfer to the pot of lentils.
- Add 1 cup broth/water to the lentil/rice pot, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 20 minutes. Check to see if more water is needed to cook. If so add another 1/4 cup and cook another 5 minutes.
- Allow the rice to rest in the pot with lentils for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
- Keep an eye on your onions. They should be getting browned after 20-25 minutes. At the end of cooking add cumin and stir well.
- Mix the lentils, rice, and onions all together and add salt to taste (add less salt if you used broth and it has added salt.)
- To serve, remove cinnamon stick, add a drizzle of olive oil. Enjoy!