This Lebanese lentil mixture is delicious and easy to make. The caramelized onions lacing the top of the dish elevate this simple, nutritious food to gourmet status.
For the Lentils:
- Sauté 1 cup chopped onions in olive oil until slightly brown.
- Wash lentils and rice. (If you use brown rice, add both lentils and rice to onions and sauté a few minutes more.)
- Add water, salt and cayenne pepper to the pot.
- Cover, bring to a boil and simmer over low heat for about 1 1/2 hours.
- Stir from time to time and add water if necessary. Mujaddrah can be made as dry as rice or as wet as thick porridge. You can stop here and enjoy.
For the Caramelized Onions:
- While the lentils and rice simmer, julienne cut three onions.
- Add a small amount of oil (approximately 1 tablespoon) to a large skillet.
- Heat the oil to a medium-high temperature.
- Add onions and stir to coat them in oil. At first, stir them constantly and then intermittently.
- After about 10 minutes, add a pinch of salt. The salt seasons the onions and speeds up the caramelizing process.
- Continue to stir the onions until they turn dark in color (this may take up to 30 minutes). If the onions stick to the bottom of the pan too much, add a very small amount of water and stir vigorously.
- Serve hot, at room temperature or cold, heaped on a platter with the caramelized onions scattered on top.
Cooking time: 30 minutes
Inactive time: 1 1/2 hours
Ready to eat in 2 hours