Mujadarra (Lentils with Rice)
Deena K Boyd
Ingredients45 m servings 350 cals
- 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.
- Cook's Note:
- Substitute cooked white rice for the brown rice if preferred.
Per Serving: 350 calories; 6.6 g fat; 57.2 g carbohydrates; 16 g protein; 0 mg cholesterol; 22 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is tasty. I made a few minor tweaks. I had a 16 oz bag of French lentils so adjusted volumes accordingly. I added the spices to the onions and cooked till fragrant and added the garlic ...
I cooked the onions, garlic for a few minutes and then added the spices in with them before I added the lentils and carrot mixture. Also, I didn't have any cayenne pepper so I just used ground b...