Cypriot Lentils with Rice and Caramelized Onions (Mujaddara)
This traditional Cypriot Mujaddara brings the heart of the Mediterranean to your table. A wholesome combination of lentils and rice, adorned with sweet caramelized onions, creates a satisfying dish that's as nutritious as it is delicious. Perfect for a comforting dinner, this recipe promises a flavorful journey through the essence of Cypriot cuisine.
Equipment
- Large pan
- Wooden spoon
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 1 cup brown or green lentils 190 g / 6.7 oz
- 1 cup long-grain rice 185 g / 6.5 oz
- 3 large onions, thinly sliced 450 g / 1 lb
- 3 tbsp olive oil 45 ml
- 2 tsp cumin seeds 4 g
- 1/2 tsp ground cinnamon 1 g
- 4 cups vegetable broth 960 ml
- Salt and pepper to taste
- Fresh parsley, chopped for garnish optional
Instructions
- Rinse the lentils under cold water until the water runs clear. Drain and set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
- Add the sliced onions to the pan, stirring frequently until they start to soften. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are deeply caramelized and sweet, about 30-35 minutes.
- Remove half of the caramelized onions and set aside for garnishing the dish later.
- To the pan with the remaining onions, add the rinsed lentils, rice, ground cinnamon, salt, and pepper. Stir to combine with the onions.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer until the lentils and rice are tender and the liquid is absorbed, about 20 minutes.
- Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the lentil-rice mixture with a fork.
- To serve, spoon the Mujaddara into bowls or onto plates, top with the reserved caramelized onions, and garnish with chopped parsley if desired.
Notes
For a gluten-free version, ensure your vegetable broth is certified gluten-free.
This dish can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
The flavors of this Mujaddara improve over time, making it even more delicious the next day.
If you prefer a vegan dish, ensure your vegetable broth is made without any animal products.