Mujadara with Crispy Onions and Mint Yogurt
Lentils and basmati rice layered with soft and crisp fried onions, seasoned with cumin, cinnamon, and allspice, served with lemon.
- 200 g green lentils
- 150 g basmati rice
- 3 whole onions
- 200 g greek yogurt
- 15 g fresh mint
- 5 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp allspice
- 600 ml vegetable stock
- 1 whole lemon
- 1 tsp salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse lentils and rice separately in cold water until water runs clear
- Step 2
Thinly slice 2 onions and dice the remaining onion
- Step 3
Heat 3 tbsp olive oil in a large pan over medium heat, add sliced onions with a pinch of salt
- Step 4
Cook sliced onions for 15-20 minutes, stirring occasionally, until deep golden and crispy, then set aside
- Step 5
In the same pan, add diced onion and cook for 5 minutes until softened
- Step 6
Add cumin, cinnamon and allspice, cook for 1 minute until fragrant
- Step 7
Add lentils and stock, bring to boil, then simmer covered for 15 minutes
- Step 8
Add rice to the lentils, stir once, cover and cook for 15-18 minutes until rice and lentils are tender
- Step 9
Meanwhile, finely chop mint and mix with yogurt, lemon juice and seasoning
- Step 10
Let mujadara rest for 5 minutes, then fluff with a fork and check seasoning
- Step 11
Serve topped with crispy onions, drizzled with remaining olive oil and accompanied by mint yogurt
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