middle-eastern

Lentil Mujaddara with Crispy Onions

Name: Lentil Mujaddara with Crispy Onions
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 65 g brown lentils (dry); 37 g basmati rice (dry); 203 g yellow onion; 21 g olive oil; 2 g ground cumin; 18 g lemon juice; 2 g salt; 0.92 g black pepper

This simmered dish pairs brown lentils with yellow onion, basmati rice and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

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

92 g Carbohydrates

22 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

65g brown lentils (dry) 229 kcal
37g basmati rice (dry) 135 kcal
203g yellow onion 81 kcal
21g olive oil 186 kcal
2g ground cumin 8 kcal
18g lemon juice 5 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

brown lentils (dry)basmati rice (dry)yellow onion
Rinse lentils and rice separately. Slice the onion thinly.
brown lentils (dry)yellow onionolive oil
Heat olive oil in a pot over medium-high heat. Add onion and cook 12-15 minutes, stirring often, until deep brown and crisp at the edges. Remove half the onions to a plate for topping.
ground cuminblack pepper
Add cumin and black pepper to the pot; stir 20 seconds.
brown lentils (dry)basmati rice (dry)
Add lentils, rice, and water. Bring to a boil, then reduce to low, cover, and simmer 18-20 minutes until tender.
lemon juicesalt
Rest covered 5 minutes, then fluff. Stir in lemon juice and adjust salt.
yellow onion
Serve topped with the reserved crispy onions.