- Yields: 1 (1-quart) jar
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 cups long-grain white rice
- Clean 1-quart jar
- 1 1/2 cups green or brown lentils
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 to 4 ounces crispy onions
Directions
Pour half the rice into the jar. Tap gently on the counter to even out the layer. Add lentils and top with remaining rice. Sprinkle on spices and salt. Wrap crispy onions in plastic wrap or parchment and place on top. Close jar and attach the following recipe.
Mujadra
Serves 4
Remove packet of fried onions from the jar. Add 2 tablespoons olive oil to a large saucepan and warm over medium heat. Pour remaining contents of the jar into the pan and stir to coat with warm oil. Cover with 2 inches of water and bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are tender, about 25 minutes. Drain any remaining liquid and transfer mixture to a serving bowl. Top with crispy fried onions and serve with a dollop of yogurt on the side.
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