Step-by-Step Guide to Make Award-winning Lentils and rice puree - mujaddara mussafayeh

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, lentils and rice puree - mujaddara mussafayeh. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lentils and rice puree - mujaddara mussafayeh is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Lentils and rice puree - mujaddara mussafayeh is something that I’ve loved my whole life.

Mujaddara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. While the lentils and rice simmer, you'll start caramelizing the onions. Whether you want soft caramelized onions (shown in photos) or more crispy caramelized onions (more traditional), your. And this is pretty good with a bunch of modifications.

To begin with this recipe, we have to first prepare a few components. You can cook lentils and rice puree - mujaddara mussafayeh using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lentils and rice puree - mujaddara mussafayeh:

1. Get 2 cups lentils, washed and drained
2. Take 1/2 cup white rice
3. Take 2 large onions, finely chopped
4. Take 6 cups water
5. Get 1 tablespoon olive oil
6. Get 2 tablespoons vegetable oil
7. Get 2 teaspoons salt

Mujaddara is a classic Arabic recipe that consists of cooked brown lentils together with rice (white or brown), and garnished with caramelized or sautéed onions. Once rice has fully cooked, mix it well, then pour it in your serving plate and garnish it with the caramelized onions. Serve cold (preferably) with an optional side. Mujaddara is a simple but flavorful rice and lentil pilaf, topped with sweet caramelized onions.

Steps to make Lentils and rice puree - mujaddara mussafayeh:

1. In a bowl, soak the rice in warm water.
2. In a deep cooking pot, place lentils and 6 cups water on high heat. When water starts boiling, reduce heat, cover the pot, and leave to cook for about 30 min.
3. In a skillet, heat 2 tablespoons of vegetable oil and fry the onions until golden, then set aside.
4. Once cooked, remove the lentils from the water and blend them in a food processor for a few minutes. Put back the lentil mixture in the pot.
5. Strain the rice and add it over the lentils. Stir for few minutes until the rice is cooked.
6. On low heat, add the fried onions and salt and stir continuously for about 20 min.
7. Before removing from heat, add 1 tablespoon of olive oil.
8. Remove from heat, pour in a serving plate and let it cool before serving.

Serve cold (preferably) with an optional side. Mujaddara is a simple but flavorful rice and lentil pilaf, topped with sweet caramelized onions. Serve alone or as the base of just about any meal. I discovered Mujaddara probably about ten years ago at this little Lebanese lunch spot in Baton Rouge, called Serop's Express. Mujaddara is a hearty one-dish vegetarian rice and lentil pilaf containing large brown or green lentils and crispy fried onion strings.

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