Mujadarra (Lentils with Rice) recipe
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Ingredients
- 14 ounces dry brown lentils 2 carrots, grated 3 tablespoons olive oil 2 onions, thinly sliced 3 cloves garlic, crushed, or more to taste 2 tablespoons water, or more as needed 1 ½ teaspoons ground cumin ¼ teaspoon ground cayenne pepper ¼ teaspoon yellow curry powder 4 cups cooked brown rice, or as needed
Nutrition Info
- 350.3 caloriescarbohydrate: 57.2 gcholesterol: : -fat: 6.6 gfiber: 18 gprotein: 16 gsaturatedFat: 1 gservingSize: -sodium: 22.5 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Mujadarra (Lentils with Rice)
Directions
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Fill a large pot with lightly salted water, add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots, cook until slightly softened, about 10 minutes. Drain lentils and carrots.
Heat olive oil in the same pot over medium heat, add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils, stir until heated through and fragrant, about 5 minutes. Serve over rice.