Lebanese Lentils

These Lebanese lentils are one of my favorite things to eat ever! Growing up, I was definitely spoiled with the best authentic Lebanese food from my grandmother, mother, and aunts in the kitchen. Mujadara, the traditional name of this dish, is very easy to make, and can be a wonderful side dish, or the main event for your lunch or dinner. I sometimes will even eat it for breakfast with an egg on top. It is my comfort food! It’s my childhood memories in a bowl, that brings warmth to my heart, and a smile to my face. I hope you enjoy this dish as much as I do!

Ingredients

2 tbsp olive oil

1 large onion (3/4 chopped fine, 1/4 sliced to caramelize later)

1 cup of lentils

3/4 cup of rice

2 tsp cumin

1/2 tsp cinnamon

1/2 tsp all spice

2 15 oz cans of vegetable broth

1 tbsp of minced garlic

Directions

In a large pot, warm the olive oil on medium heat. Add the garlic, and let cook for one minute. Toss in the chopped onion, cumin, cinnamon, and all spice, and saute until slightly browned and translucent, about 2 minutes.

Add in the vegetable broth and bring to a boil. Pour in the lentils, and allow to cook for 15 minutes.

Pour in the rice and allow to cook for another 15 minutes, or until the rice and lentils are tender. You may need to add water to the pot if the liquid is low, but your lentils and rice need to cook longer. Once they are ready, place them in the serving bowl.

In the same pot, drizzle the bottom with some more olive oil, and add in the sliced onion on medium to high heat.

You will want to continually stir the onions so that they brown well, but do not stick to the pot.

Top the onions on the lentils, and garnish with a sprig of fresh mint!