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Ingredients
  • subheading: For the Mujaddara:
  • ¾ cup Puy lentils (aka French lentils, the tiny dark brown ones)
  • 1 teaspoon salt, divided
  • 1 cup jasmine rice
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 6 cups onions (about 3 medium onions), halved and thinly sliced
  • subheading: For the yogurt:
  • ½ cup Greek yogurt
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin (freshly ground, if possible)
  • ½ teaspoon coriander (freshly ground)
  • ½ teaspoon spicy paprika or aleppo pepper
  • 3 tablespoons chopped fresh mint
  • Juice and zest of half a lemon
  • ¼ teaspoon salt
Steps
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