Spiced Lamb and Lentil Mujadara with Crispy Onions

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of green or brown lentils thoroughly under cold water, then place them in a medium pot with 3 cups of vegetable broth and bring to a simmer for 20 minutes until partially tender.

2. 2

   Meanwhile, thinly slice 2 large yellow onions and caramelize them in a large skillet with 0.25 cup of olive oil over medium-low heat for 15-20 minutes, stirring occasionally, until deeply golden and sweet, then remove half for garnish.

3. 3

   In the same skillet with the remaining caramelized onions and olive oil, add 1 lb of ground lamb and cook over medium-high heat, breaking it apart, until browned, about 8-10 minutes.

4. 4

   Stir in 1.5 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp ground cinnamon, and 0.25 tsp cayenne pepper with the lamb, cooking for 1 minute until fragrant.

5. 5

   Add 0.75 cup of rinsed basmati rice to the pot with the lentils and broth, then stir in the spiced ground lamb mixture from the skillet, along with salt and black pepper to taste.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice and lentils are fully cooked and the liquid is absorbed.

7. 7

   Gently fluff the Spiced Lamb and Lentil Mujadara with a fork, then stir in 0.25 cup of chopped fresh parsley before serving.

8. 8

   Garnish generously with the reserved crispy caramelized onions.