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Mujadarra (Lentils with Rice)
May 15, 2019

Delicious and even easier and better with brown rice! I made this with brown basmati rice, which makes the cooking simpler because the brown rice cooks as long and at the same time as the lentils, and gives it more of a nutty flavour. Followed the advice of others: 1) fried up one diced onion until translucent, 2) added 1 cup brown lentils, 2 cups stock then 1 cup brown rice & 2 cups liquid, best with stock. Added 1 tsp cumin, garam masala and 1/2 t cinnamon for some spicy sweetness, 3) brought to a boil and simmered low for 40 minutes. No need for salt if there's some in the stock. Served it with fried onions, a yogurt raita with cucumber and mint, and sprinkled some fresh chopped cilantro and smoked paprika over it. Delicious! -- and better than any I've had at restaurants!

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