lebanese

Mujaddara Hamra with Tomatoes and Crispy Onions

Name: Mujaddara Hamra with Tomatoes and Crispy Onions
Yield: 1 serving
Cuisine: lebanese
Ingredients: 59 g brown lentils (dry); 46 g short grain rice (dry); 186 g yellow onion, thinly sliced; 19 g olive oil; 152 g tomatoes, chopped; 2 g ground cumin; 2 g salt; 0.42 g black pepper; 439 g water

This simmered dish pairs yellow onion, thinly sliced with tomatoes, chopped, brown lentils and short grain rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

98 g Carbohydrates

21 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

59g brown lentils (dry) 208 kcal
46g short grain rice (dry) 168 kcal
186g yellow onion, thinly sliced 74 kcal
19g olive oil 168 kcal
152g tomatoes, chopped 27 kcal
0.84 tsp (2g) ground cumin 8 kcal
0.84 tsp (2g) salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal
439g water 0 kcal

Cooking instructions

brown lentils (dry)water
Rinse the lentils. Simmer lentils in water until just tender, 12 to 15 minutes; drain.
brown lentils (dry)yellow onionolive oilsalt
While lentils cook, heat olive oil in a wide pan over medium heat. Add sliced onion with a pinch of salt and cook until deeply browned and crisp at the edges, 12 to 15 minutes. Remove half for topping.
short grain rice (dry)tomatoesground cumin
To the same pan, add rice and cumin; stir 1 minute. Add chopped tomatoes and cook 2 minutes.
brown lentils (dry)short grain rice (dry)yellow onionwater
Add the drained lentils, remaining onions, and water. Bring to a boil, then cover and simmer on low 15 minutes until rice is tender.
yellow onion
Rest covered 5 minutes. Fluff, top with reserved crispy onions, and serve.