LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
LENTILS WITH ONION AND GARLIC
Make and share this Lentils With Onion and Garlic recipe from Food.com.
Provided by anne 2
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
- Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
- Serve lentils with onions on top.
- Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.
Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13
LENTILS WITH FRIED ONIONS
Make and share this Lentils With Fried Onions recipe from Food.com.
Provided by Dancer
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour the oil into a heavy skillet (I use a 10-inch cast-iron) or saucepan and place over moderate heat.
- Add the onions and cook, stirring often, until they are tender, starting to become crisp, and have turned a rich brown color.
- This can take as long as 25 minutes.
- Remove half the onions to a dish and reserve.
- Add the lentils and water to barely cover the lentils.
- Bring to a boil, stirring up the caramelized bits of onion at the bottom of the skillet.
- Lower the heat, and simmer the lentils and onion for about 25 minutes, covered, or until the lentils are cooked but still firm to the bite.
- Check a few times to see that there is enough water; add it sparingly, if necessary.
- If there is too much liquid, remove the cover and boil the lentils to evaporate excess water.
- Stir in the reserved onions and taste for seasoning.
- Serve hot or at room temperature.
Nutrition Facts : Calories 184.5, Fat 4.9, SaturatedFat 0.7, Sodium 4.3, Carbohydrate 26.9, Fiber 10.8, Sugar 3.9, Protein 8.9
LENTILS WITH ONIONS
An Indian recipe from Madhur Jaffrey. Can be made in advance, but when reheating, you'll need to add a little water.
Provided by Ppaperdoll
Categories Lentil
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in medium sized pan. Add cinnamon stick, bay leaves and cumin seeds and stir until bay leaves darken a little.
- Add onion, fry 7-8 minutes until browned.
- Add lentils, 750ml water, turmeric, salt, and cayenne pepper. Stir and bring to a simmer.
- Cover, turn heat to low and cook 45 minutes to an hour, stirring every so often until lentils are tender. Add water if mixture seems too dry.
Nutrition Facts : Calories 191.6, Fat 13.9, SaturatedFat 1.8, Sodium 584.1, Carbohydrate 13, Fiber 4.5, Sugar 2.1, Protein 4.9
LENTILS AND TOMATO SAUCE WITH MACARONI AND FRIED ONIONS
Always on the lookout for a good vegetarian recipe, I found this in Joy of Cooking. The whole family loved it -- even my picky husband -- and it's a good way to use up the lentils I always have left over after making lentil soup. Although the recipe calls for 3 cups of water, I highly recommend using 2 cups of vegetable broth and 1 cup of water to give this dish a richer flavor.
Provided by TasteTester
Categories Low Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and cook, stirring, until the onions are golden brown, about 20 minutes, being careful not to let them get too dark. Remove half of the onions and reserve. Stir the garlic into the remaining onions and cook for 1 minute.
- Stir the lentils and water (or water/broth combo) into the onion mixture. Cover and bring to a boil. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
- Stir in the tomatoes, cumin, coriander, and allspice. Cover and cook for 10 minutes. Uncover and simmer, stirring to break up the tomatoes, until the mixture is thickened, about 10 minutes. Season with salt and pepper.
- Meanwhile, cook the pasta in plenty of boiling salted water until tender but firm, about 10 minutes. Drain. Quickly dry the pasta cooking pot and add the reserved onions along with the cumin seeds. Cook, stirring over medium-high heat until the onions are sizzling. Add the drained macaroni and stir to combine. Taste and adjust the seasonings. To serve, spoon the macaroni into individual bowls and top with a ladleful of the spiced lentils. Sprinkle with red pepper flakes to taste, if desired.
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