Wednesday, December 9, 2009

Lentils with Fried Onions

Mujaddara is comfort food in our house.  Lentils and rice topped with fried onions served with thick Greek yogurt,  this dish is loaded with flavor despite the modest list of ingredients.  Serve with a Jerusalem Salad for a healthy, filling weeknight dinner.  Our salad includes Kyoto Mizuna, Matt's Wild Cherry tomatoes, Red Rib Dandelion Greens, Marketmore Cucumbers, and California Wonder Sweet Peppers from the garden, the last of our summer harvest thanks to Friday's snow.

based on Mary Bsisu's recipe in The Arab Table


2              cups           brown lentils
1              lb               onions, diced
1              cup             olive oil
1/3           cup             short-grain white rice,
                                   rinsed, soaked and drained
1              tsp               cumin
1             Tbs               sea salt
1/2           tsp              black pepper
1/4           tsp              sea salt
2               lbs             onions, sliced thinly
                                   vegetable oil for frying

  1. Combine lentils, chopped onions, 1/2 cup olive oil and 5 cups water in large pot.  Cover and bring to a boil, then reduce to simmer until lentils are very soft, about 30 minutes.  As lentils cook, skim foam from the surface.
  2. Remove from heat and cool.  Puree lentils until smooth, then return to the pot and set aside.  If lentils are too thick, add up to 1 cup of water to obtain the thickness of a creamy soup.
  3. Cook rice in 2 cups of water, uncovered, until tender, about 20 minutes.
  4. Sprinkle 1/4 tsp salt over onion slices and mix well.  Heat oil over medium hig and saute onions, stirring, until onions are golden, about 5 minutes.  Reduce heat to medium, stir occasionally, and cook until onions are dark brown, about 20 minutes.  Transfer to paper towels to dry.
  5. Drain rice, then add lentils.  Add cumin,1 Tbs salt, and pepper.  Add 1/2 cup olive oil, and warm over medium heat uncovered until lentils begin to boil.  Reduce to simmer and cook 5 to 8 minutes, stirring occasionally.  Add salt to taste.
  6. Serve at room temperature with fried onions on top, and thick Greek yogurt on the side. 
For a variation on this dish, try our Eggplant Rishta Bi.


    1. I see this and I already want lunch ... but I just had breakfast!

    2. This sounds delicious. I think I need to pick up some lentils. Yum.

    3. I've never thought to put fried onions over lentils... until now! And the Jerusalem salad sounds great - my boyfriend recently plucked my last two Carribe peppers to save them from the snow we had, too. He's dubbed them the hold out "December Peppers" and I don't have the heart to make them into anything yet (plus they're MAD hot peppers!).

    4. Nice lentils! Are they not good? I am thinking of making my recipe again!

    5. At Baba Grill here they have a wonderful dish of red lentils over rice with caramelized onions over the top. Your dish reminds me of theirs too!

      CCR =:~)

    6. Looks tasty! One more lentil dish I'll need to try.

    7. oh so pretty- i happen to have lentils a brewing today too- this could be a great final destination :)

    8. I lov e your Jerusalem looks so appetizing :) I've never heard of mujadarr and have never eaten lentils...I would love to explore these kind of food..when the Holidays is over, I will! thanks for sharing.. :)

    9. I am coveting your fried onions -- the Jerusalem salad looks delicious, too.

    10. Lentils and fried onions - what a great idea!

    11. God, that sounds amazing!

      Though I do start from the premise that anything with Greek yogurt added is already a 9/10 in the taste stakes.

      The jar you said you liked held artichokes originally, btw. In oil. Eyes peeled, I know you'll find one somewhere in Texas!

    12. MMMMM,...the whole dish combined with the jerualem salad sings to me!! Just georgous & tasty food!

    13. Looks delicious especially with that salad :)


    Comments welcome

    Note: Only a member of this blog may post a comment.