Lentils With Burnt Onions Recipes

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

MUJADARA HAMRA

Steps:

• Chop the onions and add them to a pan with the olive oil, sprinkle with a little salt
• Sauté on medium heat for at least 20 minutes until they turn dark brown (but not burnt!) The more you brown them the more savoury the flavour
• Stand back and slowly add enough boiled water to just cover the onions (it will splutter!) and squish them down with the back of a wooden spoon
• Add just under 1 tablespoon of salt and bring to the boil, cover and simmer on low heat for ten minutes
• Add the lentils and the cold water, turn up the heat until it starts to bubble then reduce the heat to low and leave to cook for around another half hour until the lentils are cooked
• Add the bulgur wheat and simmer for another 15 minutes.
• When the bulgur wheat has soaked up most of the liquid, adjust the salt as necessary, turn off the heat and add a dash of olive oil
• Serve with a side salad or a helping of plain yoghurt

LENTILS WITH PEARL ONIONS

Steps:

• Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).
• Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.

LENTILS WITH ONION AND GARLIC

Steps:

• Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
• Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
• Serve lentils with onions on top.
• Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.

LENTILS WITH BURNT ONIONS

Steps:

• heat oil, add onions and cook for 15 min until black.
• ad carrots (4 min), stir in spinach.
• combine rice, lentils, and veggies with vinegar and salt.