Mujadara with Asparagus: Lebanese Lentils and Rice Recipe
Enjoy this Mujadara recipe prepared with asparagus. This Middle Eastern classic is made with lentils, rice, and caramelized onions, and asparagus.
Ingredients
- ½ cup Olive oil 118 ml
- 2 Yellow onions large and thinly sliced
- 4 ½ cups Water 1.06 litres
- 2 cups Brown or green lentils 400 grams | rinsed and drained
- 1 teaspoon Salt 5 grams
- 1 cup long-grain white rice 200 grams | long grain, rinsed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground red chili optional
- 6-7 Asparagus trimmed and diced in about 2.5 cm or 1 inch pieces
Instructions
- Place rice in a bowl, cover with cold water, and let it soak.
- Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes.
- Transfer onions to a paper towel-lined plate to crisp further as they cool.
- Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.
- Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).
- Place diced asparagus on top of rice and lentils mixture. Cover the pot and cook undisturbed for 15 minutes.
- Remove pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.
- Distribute crispy onions over the prepared mujadara.
- Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.
Nutrition
Serving: 1portionCalories: 513kcalCarbohydrates: 82gProtein: 24gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 97mgPotassium: 926mgFiber: 26gSugar: 4gVitamin A: 306IUVitamin C: 8mgCalcium: 91mgIron: 7mg
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