Mujadara
Lentils and rice simmered in deep golden onion water, good olive oil on top.
Ingredients
- 1 cup, small, picked over Brown lentils
- 1 cup Long-grain rice
- 4 cups, in two batches Water
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 2 tbsp Extra virgin olive oil
- 1 cup, or more Fogato caramelized onions
- to serve Fogato honey garlic labneh (optional)
Steps
- Par-cook the lentils: put them in a pot with 2 cups of water and a pinch of salt, bring to a boil, then simmer about 7 minutes so they're only part-way cooked. Keep the water.
- Add the rice and 2 more cups of water. Bring to a boil and season with salt and pepper. Taste the liquid and adjust.
- Cover, turn to low and simmer until the water's absorbed and the rice and lentils are cooked through but still a little al dente.
- Season to taste, drizzle with olive oil, and top with a big pile of Fogato caramelized onions. Hot, warm or room temp all work.
- Pair with Fogato honey garlic labneh on the side.
The onions are where all the flavor comes from, so don't be shy with the Fogato caramelized onions. Warm them in a pan for a minute first if you like.
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