Mujadara packed with Golden Onions Plus Soft Rice
Sweet onions, rice, and lentils make a filling Middle Eastern meal with a comforting kick, totally plant based.
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Cooking tools:
- Skillet
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Stove
Ingredients
- Two tablespoons olive oil
- 300 g brown or green lentils, rinsed well
- One tablespoon veggie bouillon powder
- Two bay leaves
- 500 g onions, sliced up nice and thin—go with red, yellow, or mix it up
- One and a half teaspoons salt, keep some aside
- Black pepper, just throw in as much as you like
- 180 g white or brown rice, give it a rinse
- A teaspoon ground cumin
- Five to five and a half cups water, use as you need
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