Today’s recipe is for Mujadara. It’s a recipe from an old friend, and while the process and ingredient list is a bit extensive and may be a tad overwhelming, the end result is superb. Unfortunately I don’t have a photo to share of my own mujadara. Here’s a photo so you can see what it should look like when it’s complete.
For the lentils
- 1 Tbsp extra virgin olive oil
- 1 carrot, peeled and finely diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 C dried green lentils
- 2 1/2 C vegetable broth
- 2 C vegetable broth
- 1 bay leaf
- 1 C long grain white rice
- 2 medium sweet onions, coarsely diced
- 1 Tbsp butter
- 1/2 C chopped fresh Italian parsley leaves
- 1 Tbsp chopped fresh thyme leaves
- 2 tsp finely grated lemon peel
- juice of 1/2 lemon
- drizzle of olive oil
- 1 tsp cumin
- salt and freshly ground black pepper
Add the carrot, onion and garlic, and saute until the onion is translucent,
about five minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a
boil over high heat. Decrease the heat to medium-low. Cover and simmer gently
until the lentils are just tender, about 15 minutes. Drain well. Transfer the
lentils to large bowl.
a boil in a medium saucepan over high heat. Add the rice and return the broth
to a simmer. Cover and simmer gently over low heat until the rice is tender and
the liquid is absorbed, about 20 minutes. Do not stir the rice as it cooks.
Remove the saucepan from the heat and rest about 5 minutes. Fluff the rice with
Add onion and cook, stirring frequently, until the onion is dark brown. Be
careful not to burn it. Remove from heat and let cool.
In a large bowl, add the lentils, rice and
caramelized onions. Add the olives, parsley, thyme and lemon peel and juice.
Toss the mixture with the drizzle of oil to coat. Season with salt and pepper
to taste. Serve warm or at room temperature.
How was your weekend? What did you do?
Are you ready for the deep freeze heading everyone’s way?
Snow: yay or nay?