Name: Mujadarra (Lentils with Rice)
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Dry brown lentils - 14 ounces; Carrots, grated - 2; Olive oil - 3 tablespoons; Onions, thinly sliced - 2; Garlic, crushed, or more to taste - 3 cloves; Water, or more as needed - 2 tablespoons; Ground cumin - 1 ½ teaspoons; Ground cayenne pepper (Optional) - ¼ teaspoon; Yellow curry powder (Optional) - ¼ teaspoon; Cooked brown rice, or as needed - 4 cups

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.