Lentil and Rice Bowl (Mujadara)
Lentils, rice, and heavily browned onions. Costs about a dollar a serving.
Rinse the lentils and simmer them in plenty of water for 15–18 minutes until just tender. Drain and set aside.
While the lentils cook, heat the oil in a large pot over medium heat. Add the sliced onions and a pinch of salt.
Cook the onions 15–20 minutes, stirring often, until deeply browned. Scoop out about a third of them to use as a topping.
Add the cumin and cinnamon to the pot and stir for 30 seconds.
Add the rice, cooked lentils, 500 mL water, and a teaspoon of salt. Stir, cover, and simmer on low for 15 minutes until the rice is tender and the water is absorbed.
Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and season with pepper.
Divide among four bowls and top with the reserved browned onions.
The browned onions are the whole point — take the full 15–20 minutes so they go dark and sweet.
- Green or brown lentils hold their shape; red lentils will turn to mush here, so use them for soup instead.
- A spoon of plain yogurt on top is a cheap upgrade if you eat dairy.
Estimated values per serving.
This recipe is naturally gluten-free.
Lentils, rice, onions, oil, and spices are all naturally gluten-free.