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:
200g basmati rice
375ml vegetable stock
200g pre-cooked lentils (green or brown)
2 large onions (about 300g), thinly sliced
50ml olive oil
1 tsp ras el hanout
1tsp cumin seeds
½ tsp salt (adjust to taste)
For Serving:
Pomegranate seeds
Fresh parsley
Lemon wedges, for serving
Method:
-
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.
-
Sprinkle in ras el hanout and cumin seeds. Stir well and cook for another 2-3 minutes.
-
Rinse the rice until the water runs clear.
-
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.
-
Fluff with a fork before mixing with the lentils and ½ the onions.
-
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.