Mujadara—Middle Eastern Lentils and Rice
When I lived in Israel, I regularly made this dish. The beauty of it, It's a wonderful side dish to go with meat or fish, or you can eat it as a main meal, It's Suitable to serve vegetarians and vegans and its budget friendly.
Ingredients
Please note that when a recipe says a cup. It means a cop or a mug or a vessel As long as you use the same size for all the quantities, it will work very well.
1 teaspoon cumin
2 cloves garlic minced
2 bay leaves
2 onions chopped
1 cinnamon stick
2 cups rice – basmati or long grain
1 teaspoon salt
4 cups water
1 tablespoon vegetable oil
1 cup brown or green lentils dry weight
1 tea spoon Turmeric.
Method
Rince the lentils and soak them in cold water at least 6 hours changing the water twice. Drain well.
Wash the rice in a sieve
Heat the oil in a heavy bottom pan with a fitting lid.
Add the onions and garlic and sauté on a medium heat approximately 7 minutes.
Add the rice, cumin turmeric & bay leaves stir well and cook for 3-4 minutes, then add the water, the salt, cinnamon stick and lentils.
Bring to the boil, for about 10 minutes, then reduce the heat give everything a stir, Put the lid on top of the saucepan. cook for a further 40 minutes.
The rice should be cooked but not slushy, and the lentils still formed
Serve .