Mujadara Spiced Rice & Lentils with Crispy Onions
Experience the flavor of the Middle East with Ainsley Harriott's Mujadara Spiced Rice & Lentils, topped with crispy onions and perfect as a vegan main or side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Slotted spoon
- Paper towel
- Kitchen towel
- Fork
- Fine-mesh sieve
- Can opener
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Serving platter
- Serving bowl
Ingredients
- 2 large onions, halved and thinly sliced
- 1 tbsp plain or gram (chickpea) flour
- 200ml sunflower or vegetable oil
- 1 tbsp cumin seeds, lightly crushed
- 2 tbsp olive oil
- 1 tsp allspice
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground turmeric
- 300g basmati rice, washed
- 1 x 400g tin green or brown lentils, drained and rinsed
- 500ml vegetable stock
- 3 tbsp chopped fresh coriander or flat-leaf parsley
- sea salt
- freshly ground black pepper
- fried eggs or dairy-free- yoghurt, to serve
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