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Mujedra:

Rice & Lentils

Ingredients ( 3-4 large main course servings)

  • 1 cup lentils (preferably little green French ones, but big brown ones are fine too. Don't use red lentils--they disintegrate.) For a thoroughly non-traditional variant, substitute black or kidney beans
  • 1 cup basmati rice
  • 2 onions
  • 3-4 Tbs olive oil
  • salt & pepper
  • optional: red pepper sauce
  • optional: yogurt

Directions

  • Rinse the lentils and remove any stones, etc.
  • Rinse the rice.
  • Heat 1 Tbs oil and fry the rice until slightly browned. Remove from heat.
  • Chop one onion finely and slice the other one thinly.
  • Add 1 Tbs oil to the pan and fry the chopped onions until slightly browned.
  • Place rice, lentils, chopped onions, 4 cups of water and salt into rice cooker and cook, or into a pot and simmer until cooked, about 20 minutes.
  • While the rice mixture is cooking, fry the onion slices in remaining olive oil over a medium high flame, until dark brown or even slightly blackened, sweet and caramelized.
  • When the rice and lentils are cooked, taste and add salt and pepper as desired. It needs a lot.
  • Serve hot with caramelized onions and a dollop of yogurt on top and a bottle of hot sauce on the side.
  • The rice and beans are just as good cold the next day, although you'll probably have to make more caramelized onions.
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