Ingredients
3 cups (750 ml) water.
1 ½ cup (300 g) basmati rice.
1 cup (200 g) brown lentils.
2 medium onions, peeled and thinly sliced.
2 tablespoons (30 ml) olive oil.
¾ teaspoon (3.75 g) ground cumin Salt and black pepper.
1 ½ cup (300 g) basmati rice.
1 cup (200 g) brown lentils.
2 medium onions, peeled and thinly sliced.
2 tablespoons (30 ml) olive oil.
¾ teaspoon (3.75 g) ground cumin Salt and black pepper.
Directions
How to prepare
Wash the lentils well, and soak for six hours.
Drain the lentils from the soaking water, then put them on a medium heat, add the water, salt and cumin, and stir well.
Leave the lentils to boil, then cover the pot over low heat for 20 minutes.
Add rice, black pepper and oil, stir well, and bring to a boil with water.
Cover the pot, and simmer for 50 minutes, until the rice is tender.
Fry the onions in plenty of oil, until they turn golden.
Put the mujadara on a serving plate, garnish with onions, then serve to the dining table
Wash the lentils well, and soak for six hours.
Drain the lentils from the soaking water, then put them on a medium heat, add the water, salt and cumin, and stir well.
Leave the lentils to boil, then cover the pot over low heat for 20 minutes.
Add rice, black pepper and oil, stir well, and bring to a boil with water.
Cover the pot, and simmer for 50 minutes, until the rice is tender.
Fry the onions in plenty of oil, until they turn golden.
Put the mujadara on a serving plate, garnish with onions, then serve to the dining table