Lentils & Rice (Mujadarah) Arabic Dish

blog_lentils&ricerecipe_picture

Photo courtesy of http://ipraytofeta.blogspot.com

This is a recipe that I got from my sweet friend from church, Amanda Jo Massey.  I whipped this up tonight for our once-a-week vegetarian meal and we all devoured it.  It was delish.  Thanks, friend!

Ingredients (for approximately 3-4 servings):

  • 1 cup lentils
  • 1/3 cup basmati rice (I actually used brown rice)
  • 4 cups chicken broth
  • salt to taste
  • 1/2 tsp. black pepper
  • 1 tsp. cumin (I love cumin, so I put in a little more!)
  • 1/4 cup olive oil (I would use a little less next time around)
  • 2 large onions (I used yellow onions)

Directions:

1.) Saute onions in olive oil until golden brown.  Set aside 4 tablespoons for garnishing.

2.) Place lentils, chicken broth, salt and black pepper in a medium pot and cook over medium heat for about 20 minutes or until lentils are tender.

3.) Add to the lentils the uncooked rice, browned onions and cumin.  Mix all together, cover and simmer for another 15-20 minutes (the brown rice took quite a bit longer…about 30-40 minutes) or until water is absorbed and rice is tender.

4.) Place in serving dish and garnish with the 4 tablespoons of onions set aside earlier.

Enjoy!

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This entry was posted on Thursday, January 14th, 2010 at 9:57 pmand is filed under Frugal Living, Homemaking, Yummy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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