Mujaddara

Ingredients

• AmountIngredientEst. cost
• 200 g green or brown lentils, dry $0.84
• 200 g long-grain white rice, dry $0.50
• 3 medium yellow onions, halved and thinly sliced $3.69
• 4 tbsp vegetable oil $0.24
• 1.5 tsp ground cumin $0.08
• 0.5 tsp ground coriander $0.03
• 0.5 tsp allspice $0.03
• 1 tsp salt $0.02
• 0.5 tsp black pepper $0.02
• 800 mL water $0.00
• Recipe total$5.45

Instructions

1. 1 Rinse the lentils. Place in a pot with 600 mL of the water. Bring to a boil, reduce heat, and simmer 15 minutes until par-cooked but still firm. Drain and set aside.
2. 2 Meanwhile, heat 3 tablespoons of oil in a large wide pot over medium-high heat. Add the sliced onions with a pinch of salt.
3. 3 Cook the onions, stirring often, for 30–40 minutes until they are a deep amber-brown. Reduce heat if they are burning rather than caramelizing. This step cannot be rushed.
4. 4 Remove about half the caramelized onions and set aside for topping.
5. 5 To the remaining onions in the pot, add the cumin, coriander, and allspice. Stir 1 minute.
6. 6 Add the par-cooked lentils and rice. Add 800 mL of water and 1 tsp salt. Stir to combine.
7. 7 Bring to a boil, then reduce heat to the lowest setting. Cover tightly and cook 20 minutes without lifting the lid.
8. 8 Remove from heat. Let rest, covered, 5 minutes. Fluff with a fork.
9. 9 Serve topped with the reserved caramelized onions. Plain yogurt alongside is traditional but not included in the budget.

Nutrition per Serving

Estimated values per serving.