Mujadarra (Lentils with Rice)
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Mujadarra (Lentils with Rice)

1. Dry brown lentils - 14 ounces
2. Carrots, grated - 2
3. Olive oil - 3 tablespoons
4. Onions, thinly sliced - 2
5. Garlic, crushed, or more to taste - 3 cloves
6. Water, or more as needed - 2 tablespoons
7. Ground cumin - 1 ½ teaspoons
8. Ground cayenne pepper (Optional) - ¼ teaspoon
9. Yellow curry powder (Optional) - ¼ teaspoon
10. Cooked brown rice, or as needed - 4 cups

How to cook deliciously - Mujadarra (Lentils with Rice)

1. Stage

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.

2. Stage

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.

3. Stage

Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.