Lentils, rice, olive oil, spices and onions – this Middle Eastern standard is the ultimate pantry recipe. It’s also the classic example of a dish that’s greater than the sum of its parts. There are literally dozens of recipes for mujadara out there – each country, possibly even each family, seems to have its own version. The one I like best is that served at our local Lebanese restaurant, who kindly gave me their recipe – result! It’s also quick and easy to make. A bit of stirring on the stove and then pop it into the oven and it’s ready in next to no time.
Ingredients (serves 4 hungry cyclists)
- 2 medium-sized onions finely chopped
- 2 tbsp extra-virgin olive oil (EVOO)
- 1 tbsp ground cumin
- 1 tbsp finely chopped fresh thyme leaves
- 2 fat cloves of garlic, finely chopped
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 150g (3/4 cup) Puy lentils
- 1ltr (4 cups) boiling filtered water
- 325g (1 1/2 cups) long grain brown rice (soaked for an hour in 500 ml (2 cups) filtered water)
- bunch finely chopped fresh flat-leaf parsley leaves or coriander (cilantro) leaves
1. Preheat the oven to 190°C/170°C fan/gas mark 3 (375°F/350°F fan).
2. Toss the onions with the olive oil, cumin and thyme in a frying pan (skillet) and cook over a high heat until they turn golden brown, about 15 minutes.
3.Add the rinsed lentils, chopped garlic, salt and pepper and cook for a further couple of minutes.
3. Add the drained rice to the mix and turn into a casserole dish (dutch oven) before carefully adding the boiling water. Stir, pop on the lid and put it into the oven for around 25-30 minutes. It’s done when the lentils and rice are tender and there’s no liquid left.
4. Remove the dish from the oven. Taste and, if necessary, adjust the seasoning. Fluff with a fork, sprinkle with the parsley or coriander (cilantro), and serve warm or at room temperature.
5. If you’re so inclined, you can dress it with greek-style yogurt, Aleppo-style pepper, crispy shallots and additional olive oil.