Mujadarra (Lentils with Rice) You Have To Try

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Mujadarra (Lentils with Rice)

"I turned into delivered to this Middle Eastern dish by means of certainly one of my satisfactory buddies, who is Palestinian. His mother made this as soon as per week at her deli and after attempting it as soon as I had a standing order to shop me a plate every week. This is so wholesome and delicious, and it's so simple to make. After she retired and closed her deli I needed to search thru several recipes and make my modifications to get it to my liking. It has grow to be a staple in my home."

Ingredients :

14 oz. Dry brown lentils
2 carrots, grated
3 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, overwhelmed, or greater to flavor
2 tablespoons water, or more as wanted
1 1/2 teaspoons ground cumin
1/4 teaspoon floor cayenne pepper (non-obligatory)
1/4 teaspoon yellow curry powder (optionally available)
four cups cooked brown rice, or as needed

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Fill a large pot with lightly salted water; upload lentils and produce to a rolling boil. Cook till barely smooth, about 10 mins. Add grated carrots; cook dinner till slightly softened, approximately 10 minutes. Drain lentils and carrots.
Heat olive oil in the equal pot over medium warmness; upload onions and garlic. Cook and stir until onions wilt and grow to be transparent, 5 to 7 mins. Stir in lentils and carrots and decrease warmth to medium-low. Add enough water to the pot to preserve the lentil mixture from drying out.
Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir till heated via and aromatic, approximately five mins. Serve over rice.

Notes :

Substitute cooked white rice for the brown rice if desired.

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