Rice & Lentils

This one-pot rice and lentils dish is a simplified version of mujaddara, the Middle Eastern staple that’s been feeding people well on a budget for centuries. Brown rice and lentils cook together in the same pot with a warm spice blend that includes turmeric, cinnamon, cloves, coriander, and paprika.

Sauteing the onion and garlic first, then blooming the spices in the oil for four minutes before adding anything else, is what separates this from just boiling grains in water. That blooming step releases the volatile oils in the spices and deepens their flavor dramatically. You’ll smell the difference the moment the turmeric hits the hot oil.

Brown rice and lentils happen to cook at about the same rate, which is why this one-pot method works. They both need 45 to 50 minutes on low heat, and they finish tender at the same time without one turning to mush while the other stays crunchy.

Chef Tips

• Don’t stir after bringing it to a boil. Just reduce the heat and let it cook undisturbed. Stirring releases starch and makes it gummy.
• Sort the lentils before cooking. Small stones and debris hide in dried lentils and can crack a tooth.
• The rice will absorb all the water by the end. If it looks dry before the rice is tender, add a splash more water and keep cooking.
• Let it rest covered for 5 minutes after cooking. The steam finishes the last bit of cooking.

Variations

• Top with crispy fried onions for a more traditional mujaddara presentation.
• Add a squeeze of lemon juice and a dollop of yogurt when serving for brightness and richness.
• Stir in a handful of fresh cilantro or parsley just before serving for color and freshness.