Moujaddara

Name: Moujaddara
Total time: 50 min
Yield: 4
Cuisine: Lebanese
Ingredients: 1 cup brown lentils, rinsed; 1 cup Egyptian rice, rinsed; 4 large onions, sliced; ½ cup olive oil for frying; 2 tbsp olive oil for the pot; 1 tbsp cumin, salt and black pepper; 2 cups water

Lentils and rice cooked together, crowned with deeply fried onion — every quantity in grams, calories per serving.

470kcal26 gprotein50 minPrep

Per serving · 350 g

470

kcal

26 g

protein

65 g

carbs

12 g

fat

Prep: 50 minServes: 4Whole dish: 1400 gWhole dish energy: 1880 kcal

Ingredients

1 cup brown lentils, rinsed190 g
1 cup Egyptian rice, rinsed190 g
4 large onions, sliced720 g
½ cup olive oil for frying110 g
2 tbsp olive oil for the pot28 g
1 tbsp cumin, salt and black pepper12 g
2 cups water480 g

Whole dish: 1400 g

Method

1
Simmer the lentils until nearly tender — not collapsing.
2
Heat two spoons of oil, add the rice and turn it in the oil, then season with salt, pepper and cumin.
3
Pour the lentils and their liquid over the rice, top up with water if needed, and cook gently until absorbed and soft.
4
Separately, fry the sliced onion slowly in a cup of oil until deep brown — this is the heart of the dish; its colour and flavour come from here.
5
Fold half the onion through, turn out, and top with the rest. Serve with yoghurt or salad.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

350 g · 470 kcal

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