MUJADARA
Ingredients
- 1 ½ cups brown small lentils (washed) +6 cups of water for boiling
- 1 cup dark course cracked wheat
- 2 large red onions finely chopped
- ¼ cup olive oil
- ¼ cup of canola oil
- 2 ½ cups of water for cooking
- 1 tsp black pepper
- 2 tsp salt
Instructions
- Place lentils on a tray and visually inspect the lentils for any rocks or other debris. Washed and place into a large pot, add 6 cups of water and simmer over medium to low heat for 20 minutes or until lentils are 3 quarter way cooked but not overly soft. Drain lentils into a colander, set aside.
- In the same pot, heat the olive oil and canola oil over medium heat and cook the onions until dark golden brown, stirring every few minutes, about 8-10 minutes
- Once onions are caramelized, add the cracked wheat, lentils, salt and black pepper and stir the mixture. Add water (2 ½ cups)
- Bring to a boil, cover pot, and then let simmer on low heat for 10-15 minutes or water is absorbed.
- Remove from pot onto a serving dish. Serve hot or cold with Middle Eastern salad, pickled turnips or our family favorite a yogurt and cucumber salad-see recipes to make (OPTIONAL- garnish with caramelize onions)
