Lentils and Rice with Fried Onions (Mujadarrah)



6 tablespoons olive oil (or butter)
1 large white onion, sliced into rings
1 tsp cumin seeds

2 chicken bullion cubes
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt or sour cream

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions and cumin seeds, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils and bullion cubes in a medium saucepan with enough water to cover. Bring to a boil, stirring a few times, reduce heat, and simmer about 15 minutes.
3. 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.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.


1 Serving: 

Calories 535
Carbohydrates 69.1 g
Cholesterol< 1 mg
Fat 22.1 g
Fiber 10.6 g
Protein1 7.3 g
Sodium 312 mg

Serves 4