Yellow Lentils with Rice
This fiber-rich dish is a Lebanese vegan delicacy known as Mujadara Safra. This delicious recipe requires very little time and effort with only a handful of pantry staples!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Orange Lentils
- ½ cup White Short-Grain rice
- 1 Onion
- 2 tb. Olive Oil
- 1½ tsp. Salt
- 1½ tsp. Ground Cumin
- ½ tsp. White Pepper
- 5 cups Water
Instructions
- 1
Finely dice the onion and set aside. Heat up the olive oil in a medium-sized pot or small skillet. Add the diced onion and cook over medium heat until translucent, about 5 minutes. Set aside.
- 2
Rinse the lentils about 4-5 times and add to a medium-sized pot. (I use the same pot I sautéed the onions in.) Add 5 cups of water and boil over medium-high heat for 15 minutes. Skim any white residue that may rise to the top while boiling.
- 3
Add the rice and cooked onions to the lentils. Mix well and add all the seasonings. Cook for an additional 15 minutes on medium-low heat. Remember to mix every now and them to prevent the lentils and rice from sticking to the bottom of the pan.
- 4
Once the rice has fully cooked and the dish has reached a very thick “soup” consistency, pour into deep bowls and let set for about 20-30 minutes before serving. May be eaten warm or at room temperature with pita bread.