Jul 15

Jul 15 Mujaddara Style Spiced Lentils and Rice

Rice & Over Rice, Dinner, Beans Peas and Lentils

Richly spiced and aromatic rice and lentils.

Mujaddara Style Spiced Lentils and Rice

Serves 4-6

Before I was 25-ish, I had never had a lentil in my life. Bean/legume varieties in my pseudo-Southern family consisted of lima, black-eyed peas, kidney, great northern, and maybe one or two other commonly used varieties. One day my husband brought home a bag of lentils (which he grew up eating) for me to cook and I went down a rabbit hole that I haven’t returned from.

I’ve been making this dish for years. I think the original recipe came from Food52 but I’m not 100% sure. Traditionally in Levantine and Middle Eastern cuisines, mujaddara is made with basmati rice or bulgar wheat (which I haven’t tried but, can only imagine how yummy that would be) and served with caramelized or fried onions on top. Mujaddara is hearty and filling while also being completely satisfying even without meat.

“Recipe Tips:

1. This dish can be made vegan by using a vegan yogurt!!

2. The yogurt sauce can be omitted and plain yogurt used alone.

3. Serve this dish with a crisp raw vegetable or vegetables of your choice (radishes are particularly delicious along with the cucumber). The freshness of the vegetable and the tartness from the yogurt sauce help to refresh your palate and cut through the richness of the rice and lentils.”

Ingredients

454g (1 lb) brown or green lentils, rinsed and drained

1 bay leaf

70ml (1/3 c) olive oil

910g (4 large) onions, sliced 0.25 in thick with the grain

100g (7) scallions, sliced

6 garlic cloves, minced

5 t ground cumin

3.5 t ground coriander

2 t kosher salt

1.5 t ground cinnamon

1 t ground turmeric

1 t ground black pepper

1 t gochugaru or 0.50 t ground cayenne

0.25 t ground ginger

0.25 t ground nutmeg

0.25 t dried thyme

2 T doenjang

1.5 t soy sauce

475g (2 c) short grain rice, rinsed well and drained

850ml (3.75 c) water or broth

Yogurt Sauce

100g (1/3 c) plain yogurt

1 garlic clove, grated

2 t lemon juice

Pinch of kosher salt

Recipe Know-how

1. In a medium pot, place the lentils and bay leaf and cover with 2 inches of cold water.

Cover and bring water to a boil. Boil 7 minutes.
Shut off heat and allow lentils to sit in water covered until needed.

2. In a large pot, heat the olive oil over medium heat.

Add the onions and scallions. Cook stirring occasionally until the onions are golden brown, about 25 - 30 minutes.
Add the garlic and spices. Cook for 45 seconds.
Add the doenjang and soy sauce stirring until well incorporated.
Add the rice and water.
Drain the lentils and add to the pot with the rice stirring to incorporate.
Cover the pot and bring to a boil.
Reduce heat to low and simmer covered for 20 minutes.

Make the sauce while the rice cooks.

3. In a small bowl, combine all sauce ingredients mixing well.

Taste for seasoning and adjust as necessary.
Keep refrigerated until needed.

4. After 20 minutes remove the rice and lentils from the heat. Allow to stand for 5 minutes, covered.

Using the side of a rice spatula or rubber spatula, cut through the rice gently turning it over to fluff the rice and lentils.

A fork can also be used to fluff the rice and lentils. Rather than turning the mixture over, gently and repeatedly pull the fork along the surface of the mixture to separate the grains going deeper as you work your way through the pot.
This step helps to remove a vast majority of steam from the dish which could cause the rice to become mushy rather than separate individual grains.