This recipe comes from Talia’s third grade cookbook. It was submitted by my friend, Audrey Shalom, who hails from the Syrian community in Brooklyn. When I serve these lentils, I often do so with a side sauce made of cucumbers, yogurt and fresh mint. The mujadarah, together with the yogurt, is a complete meal.
Ingredients
Yogurt sauce:
1 cup plain yogurt
1 cucumber, peeled and chopped
2 tablespoons chopped fresh mint
Kosher salt to taste
Freshly ground black pepper to taste
Lentils and rice:
½ cup brown lentils, washed
1 cup long-grain white rice, uncooked
2 large onions, chopped
¼ cup vegetable oil
Kosher salt
Preparation
- Combine lentils with 1 cup of water in a large saucepan set over medium heat. Bring to a boil, lower heat and simmer 10 – 15 minutes. Add rice, 1 ½ cups of water and salt to taste; raise heat to medium. Bring to a boil, cover, lower heat and simmer for an additional 30 minutes.
- Meanwhile, in a small sauté pan, sauté onions in oil until brown and sweet. Once rice and lentils are cooked, stir in onions and oil.
- In a medium bowl, combine yogurt, cucumbers, mint, salt and pepper to taste. Serve on side.
Yield: 2 – 4
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