Mujadara

Name: Mujadara
Yield: SERVES 4 TO 6 AS A MAIN COURSE, OR 6 TO 8 AS A SIDE
Ingredients: 1 cup uncooked black or green lentils; 1/4 cup extra-virgin olive oil; 3 medium or 2 large onions, diced (about 4 1/2 cups); Salt and freshly ground black pepper; 1 cup uncooked long-grain rice, such as jasmine or basmati; 2 tablespoons mild curry powder

December 22, 2011

This dish comes straight from my mom, who made it nearly every Friday during Lent. It’s hearty and savory, and the rice and lentils together make it a perfect vegetarian protein. The burnt onion garnish is key; it adds depth and richness to the overall effect. Mom often served this with a rustic tomato, cucumber, and red onion salsa seasoned with lemon and mint, which lend acidity, texture, and fresh flavors to the plate.

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