Mujadara with Cucumber Yogurt

Lentils and rice cooked together with cumin, topped with a heap of slow-browned onions and a cool yogurt salad.

Ingredients

For 4 servings.

• 1 cup brown lentils, rinsed
• 3/4 cup basmati rice, rinsed
• 3 yellow onions, thinly sliced
• 1/3 cup olive oil
• 2 tsp ground cumin
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup greek yogurt
• 1 cucumber, diced
• 1 tsp dried mint

Method

1. Simmer the lentils in the water for 15 minutes, until just tender but still holding their shape.
2. Meanwhile, cook the onions in the oil over medium-high heat for 20–25 minutes, stirring often, until deep brown. Lift out half for the top.
3. Stir the cumin into the onions left in the pan, then add the rice, the lentils with their water, and the salt and pepper. Cover and cook on low for 18 minutes.
4. Stir the cucumber and dried mint into the yogurt with a pinch of salt.
5. Fluff the mujadara, pile the reserved onions on top and serve with the yogurt.

Diets and allergens

Nutrition per serving

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