Canada / Canada's food guide
Mujadarrah (lentils, onions and rice)
This delicious, budget-friendly Middle Eastern dish is a great way to use leftover cooked lentils and reduce food waste. Serve for dinner with a side salad or coleslaw.
Ingredients
- olive oil30 mL (2 tbsp)
- onions, sliced thinly3
- ground cumin5 mL (1 tsp)
- brown or wild rice, cooked560 mL (2 ¼ cups)
- brown or green lentils, drained and rinsed1 can (540 mL/19 oz)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In a pan, heat oil over medium-high heat. Add onions and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Remove half of the onions to a bowl (these are for garnish later). Sprinkle in ground cumin and cook about 1 minute more.
Add cooked rice to onions and stir often for 3 minutes. Stir in lentils and cook for another 2 minutes.
Serve rice and lentils with reserved caramelized onions on top.
