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Rice and Lentils with Crispy Onions (Mujaddara)
Ingredients
  • subheading: YOGURT SAUCE:
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • subheading: RICE AND LENTILS:
  • 8 ½ ounces (1 ¼ cups) green or brown lentils, picked over and rinsed
  • Salt and pepper
  • 1 ¼ cups basmati rice
  • 1 recipe Crispy Onions, plus 3 tablespoons reserved oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 3 tablespoons minced fresh cilantro
  • View Nutritional Information
  • note: BEFORE YOU BEGIN
  • Do not substitute smaller French lentils for the green or brown lentils. When preparing the Crispy Onions, be sure to reserve 3 tablespoons of the onion cooking oil for cooking the rice and lentils.
Steps
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