Mujadarra (Lentils With Rice) - cooking recipe

Ingredients
    14 ounces dry brown lentils
    2 carrots, grated
    3 tablespoons olive oil
    2 onions, thinly sliced
    3 cloves garlic, crushed, or more to taste
    2 tablespoons water, or more as needed
    1 1/2 teaspoons ground cumin
    1/4 teaspoon ground cayenne pepper (optional)
    1/4 teaspoon yellow curry powder (optional)
    4 cups cooked brown rice, or as needed
Preparation
    Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
    Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
    Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

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