Moudardara
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 People
Ingredients
  • 3 Tablespoons extra virgin olive oil (EVOO)
  • 400g (2 cups) Dried brown lentils
  • 50g (¼ cup) Rice (ideally whole grain rice), rinsed
  • 2 Onions thinly sliced
  • 1 Lemon, freshly squeezed (approx. 4 tablespoons)
  • 1 Tablespoon sea salt (or salt to taste)
Instructions
  1. Lentils do not require pre-soaking. Just make sure there are no little pebble in between, rinse them very well with cold water and drain. Rinse the rice with water and have the rest of ingredients prepared as indicated in the ingredients description.
  2. Add the lentils in a pot with enough water to have them well covered and a pinch of salt. Bring them to a boil and then reduce the heat to simmer for about 15 minutes stirring from time to time.
  3. While the lentils are cooking, heat 2 tablespoons of EVOO in a frying pan over medium heat. Add the thinly sliced onions and a pinch of salt and sauté over low heat. Stir well to cover the onion slices with the olive oil and sauté for about 5 minutes until the onions are tender and golden.
  4. Reserve a portion of the onions for decoration of the dish and add the remaining onions already sautéed to the lentils. Once the lentils have cooked for 15 minutes, add the rinsed rice and add 1 teaspoon of sea salt. Make sure there is enough cooking water from the lentils to cook the rice, at least 250 ml (1 cup) of water, if not add it. Cook on a low heat for approximately 10mins (or for as much time is indicated in the rice cooking instructions) stirring from time to time.
  5. Once the rice and lentils are cooked and the cooking water evaporated, remove from heat. Add the freshly squeezed lemon juice, drizzle with EVOO and serve with the remaining sautéed onions on top. This dish can be served hot or cold (ideally for summer).
Notes
This dish is perfect accompanied by a salad such as a Lebanese fattoush salad.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/moudardara/