Lebanese Lentils And Rice Recipe

August 17, 2023 Post a Comment

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Lebanese Lentils and Rice with Crisped Onions (Mujaddara) Recipe Middle east recipes, Lentil from www.pinterest.com

Description

Lebanese Lentils and Rice is a popular Middle Eastern dish that's packed with protein and flavor. This hearty dish is perfect for a weeknight dinner or a weekend lunch, and it's easy to make, even for beginners. The lentils are cooked with aromatic spices and served over a bed of fluffy rice, making it a comforting and satisfying meal that's sure to please.

Prep Time

Preparation time for this recipe is minimal. You can have everything ready to go in less than 30 minutes.

Cook Time

Cooking time for Lebanese Lentils and Rice is about 45 minutes. This includes cooking the lentils and rice separately, and then combining them before serving.

Ingredients

For the lentils:

1 cup green lentils, rinsed and picked over
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 cups vegetable broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup lemon juice
Salt and pepper, to taste

For the rice:

1 cup long-grain white rice
1 tablespoon olive oil
2 cups water
Salt, to taste

Equipment

A large pot for cooking the lentils
A medium pot for cooking the rice
A wooden spoon for stirring
A measuring cup and spoons
A sharp knife for chopping the onion and garlic

Method

1. In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute. 2. Add the spices (cumin, coriander, cinnamon, and allspice) to the pot and stir to coat the onion and garlic. Cook for another minute or until fragrant. 3. Add the rinsed lentils to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender. 4. While the lentils are cooking, prepare the rice. In a medium pot, heat some oil over medium heat. Add the rice and stir to coat. Cook for 1-2 minutes, until lightly toasted. 5. Add the water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is fully absorbed and the rice is tender. 6. Once both the lentils and rice are cooked, combine them in a large bowl. Add the chopped parsley, mint, lemon juice, salt, and pepper. Stir to combine. 7. Serve hot and enjoy!

Notes

- This recipe can easily be doubled or tripled to feed a crowd. - Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition Info

Serving size: 1 cup Calories: 250 Fat: 4g Saturated Fat: 1g Carbohydrates: 42g Fiber: 9g Sugar: 3g Protein: 12g

Recipe Tips

- Be sure to rinse and pick over the lentils before cooking to remove any debris or stones. - If you don't have vegetable broth, you can use chicken or beef broth instead. - Try adding some chopped tomatoes or bell peppers to the lentils for extra flavor and nutrition.