Mudardara: Levantine rice with lentils and fried onions

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 455

Peel the onions, halve them and cut them into half rings.
Heat the olive oil in a large frying pan and fry the onions with 1 tsp salt for approx. 10 - 15 minutes on a high heat. The onions should get a good colour and may darken. But be careful not to let them burn, otherwise they will become bitter.
Lay out half of the fried onions on kitchen paper. Leave the other half in the pan with the oil to cool.

While the onions are roasting: Boil the lentils with plenty of water in a pot for about 12 minutes until al dente. Then drain off the water.

Wash the rice until the water runs clear. To do this, pour plenty of cold water over the rice, stir and pour off the milky water. Repeat until the water is reasonably clear.
Put the rice with the spices and the cooked lentils in a pot and fill with the water. Bring everything to the boil briefly while stirring and then immediately turn the heat down to low. Cook the mudardara with the lid on for about 13 minutes.
After 13 minutes, remove the lid and leave to steam for 2 minutes.
Mix the onions from the pan with the oil into the mudardara. Serve the mudardara with the remaining fried onions as a topping.
It goes well with a fresh salad and/or (vegan) yoghurt.

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