Best 3 Lebanese Lentils And Rice Recipes

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

M'JUDERAH (LEBANESE RICE AND LENTILS)

Steps:

• Rinse the rice and lentils in a large pot with cold water.
• After rinsing, fill with water and cook until rice and lentils are tender.
• Drain in colander and rinse with cold water.
• In the meantime, cook onions in oil (a few tablespoons) until soft.
• Remove from heat and add allspice and rice.
• Mix and fluff thoroughly and don't forget the salt.
• Cover with dishtowel on underside of lid.
• Leave on warm on burner for at least 1/2 hour.
• Side: mix all ingredients and add salt to taste.

LEBANESE LENTILS AND RICE

Steps:

• 1. Place rinsed lentils in medium saucepan, cover with water, bring to boil , then lower heat and simmer for about 20 minutes until done. Drain and set aside. Rinse the rice to remove some of the starch and set aside, too.
• 2. As lentils cook, put oil in medium sized skillet. When oil is hot, add cumin seeds and cracked pepper, cook until cumin seeds darken, about 1 minute.
• 3. Then add onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. Cook until their deep chestnut color and slight crispiness develops on some of the onions.
• 4. With a slotted spoon or spatula, remove about half of the onions and place on a paper towel-lined plate; use for garnish later. (Optional - chop the onions before using as garnish.) Sprinkle in the ground cumin, cayenne and add the cinnamon stick; saute about 1 minute.
• 5. Add the rice and cook, stirring often until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and about 1 teaspoon of salt; bring to a boil. Turn the heat down to low, cover and simmer for 30 minutes. The water should be completely evaporated and rice should be tender. Turn off the heat, keep the lid on, and allow the rice to sit for about 5 minutes.
• 6. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, stirring often, about 5 minutes or until they start to turn brown and fragrant.
• 7. Taste for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and the lemon juice. You may serve with a dollop of Greek yogurt or luben (Lebanese yogurt).