A delicious, spiced twist on classic Mujadara, featuring pre-cooked lentils, ras el hanout onions, and vegetable stock-infused rice, topped with yogurt and pomegranate seeds for a perfect balance of flavors.
Ingredients:
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200g basmati rice
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375ml vegetable stock
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200g pre-cooked lentils (green or brown)
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2 large onions (about 300g), thinly sliced
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50ml olive oil
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1 tsp ras el hanout
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1tsp cumin seeds
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½ tsp salt (adjust to taste)
For Serving:
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Pomegranate seeds
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Fresh parsley
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Lemon wedges, for serving
Method:
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Heat 50ml olive oil in a large pan over medium heat. Add the sliced onions, salt and sauté for 10-15 minutes, stirring often, until they soften and caramelised.
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Sprinkle in ras el hanout and cumin seeds. Stir well and cook for another 2-3 minutes.
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Rinse the rice until the water runs clear.
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Bring the vegetable stock to a boil in a pot. Add the rice, stir once, then reduce the heat to low. Cover with a lid and let it simmer for 8 minutes (or until all the liquid is absorbed). Turn off the heat and let it sit, covered, for another 5 minutes to allow the steam to finish cooking the rice.
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Fluff with a fork before mixing with the lentils and ½ the onions.
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Spoon the Mujadara onto a plate or serving dish, scatter over the remaining onions, the pomegranate and parsley. Serve with lemon wedges for a final touch of brightness.