Mjaddara (Lentils & Rice with Caramelised Onion)

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RECIPE DATA

TITLE: Mjaddara (Lentils & Rice with Caramelised Onion)
SERVES: 8
PREP: 15 min
TOTAL: 70 min

INGREDIENTS
4 onions, thinly sliced (pan)
⅔ cup (150 ml) extra virgin olive oil
300 g (about 1½ cups) brown lentils
200 g (about 1 cup) medium-grain rice, rinsed
6 cups (1.5 L) water
2 tsp ground cumin
2 tsp salt
½ tsp black pepper

STEPS
1. In a wide pan fry 4 sliced onions in 150 ml (⅔ cup) extra virgin olive oil, 25–30 min, until very dark brown; keep half crisp for topping. Meanwhile put 300 g (about 1½ cups) lentils and 1.5 L (6 cups) water in the bowl. Lid cap in.
TM SETTINGS: 15 min / 100°C / speed soft / reverse
2. Add 200 g (about 1 cup) rice, 2 tsp cumin, 2 tsp salt, ½ tsp pepper, the soft half of the onions and all the onion oil. Lid cap off, simmering basket on lid.
TM SETTINGS: 20 min / 100°C / speed soft / reverse
3. Rest 10 min. Top with the crisp onions; serve with yoghurt and salad.
4. Portion & store: makes ~8 adult portions (~250 g); a kid portion is half. Fridge 4 days; freezer 2 months.

NOTES
Portion size: ~300 g / 1½ cups
Batch note: Lebanese mjaddara: brown lentils and rice with lots of onion fried very dark in olive oil, and cumin. ~1.8 L; onions fried in a pan for crispness.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 2 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/mjaddara/