Lebanese lentils and rice with crisped onions (Mujaddara) from Milk Street: The New Rules: Recipes That Will Change the Way You Cook (page 71) by Christopher Kimball

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Notes about this recipe

  • et12 on October 13, 2020

    This was ok but not very memorable. I used red lentils because I couldn’t find brown ones and they just disintegrated. In the end it was mostly stodgy and I could have done with more salt. Onion topping is delicious though.

  • angrygreycat on January 07, 2020

    Nice depth of flavor with the lentils and rice. I cheated for the onions and used Canned crispy fried onions for the topping. Served with some sausage for super easy and quick week night meal.

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