Lentils With Fried Onions Recipes

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LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)



Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  • Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  • 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.
  • Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

MUJADARRA (LENTILS WITH RICE)



Mujadarra (Lentils with Rice) image

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Provided by Deena K Boyd

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 8

Number Of Ingredients 10

14 ounces dry brown lentils
2 carrots, grated
3 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, crushed, or more to taste
2 tablespoons water, or more as needed
1 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon yellow curry powder
4 cups cooked brown rice, or as needed

Steps:

  • Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
  • Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
  • Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

LENTILS WITH PASTA AND CARAMELIZED ONIONS



Lentils With Pasta and Caramelized Onions image

Provided by Mark Bittman

Categories     pastas, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 large onion, cut in half and sliced
6-7 tablespoons extra-virgin olive oil
1/2 cup large green or brown lentils
4 ounces dry tagliatelle nests
Salt and black pepper
Large handful of chopped flat-leaf pars

Steps:

  • Sauté the onion in 2 tablespoons of the oil in a skillet over low heat, until brown and caramelized, stirring often. Cook with the lid on for 5 minutes, then turn heat to medium low, remove lid and cook another 10 to 15 minutes.
  • Rinse the lentils and boil them in plenty of water until they are only just tender. Some lentils take as little as 10 minutes, others much longer. You should watch them.
  • Break the tagliatelle into pieces by crushing the nests in your hand, and drop them into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente. Drain quickly, and toss gently with the remaining olive oil, the fried onions, a little salt and pepper and the parsley.

LENTILS WITH ONION AND GARLIC



Lentils With Onion and Garlic image

Make and share this Lentils With Onion and Garlic recipe from Food.com.

Provided by anne 2

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
1 medium onion, halved and sliced thinly
3 garlic cloves, chopped
1 whole dried red chili
1 cup green lentil, washed and picked over
2 1/2 cups water

Steps:

  • Heat oil in medium saute pan or saucepan over medium-high heat. Fry onion until crisp and reddish-brown, about 10 minutes, then drain on paper towels.
  • Put garlic and chile in saucepan and fry for 20 seconds or until just beginning to brown. Add lentils and water. Partially cover and cook for 30-35 minutes, or until lentils are soft.
  • Serve lentils with onions on top.
  • Note: I used 6 cloves of garlic and 2 chiles, and it still wasn't hot enough for my tastes.

Nutrition Facts : Calories 278.4, Fat 10.7, SaturatedFat 1.5, Sodium 8.3, Carbohydrate 33.4, Fiber 15.2, Sugar 2.8, Protein 13

LENTILS WITH FRIED ONIONS



Lentils With Fried Onions image

Make and share this Lentils With Fried Onions recipe from Food.com.

Provided by Dancer

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons olive oil
1 lb onion, peeled,quartered and sliced (about 4 medium)
1 cup brown lentils or 1 cup green lentil
salt

Steps:

  • Pour the oil into a heavy skillet (I use a 10-inch cast-iron) or saucepan and place over moderate heat.
  • Add the onions and cook, stirring often, until they are tender, starting to become crisp, and have turned a rich brown color.
  • This can take as long as 25 minutes.
  • Remove half the onions to a dish and reserve.
  • Add the lentils and water to barely cover the lentils.
  • Bring to a boil, stirring up the caramelized bits of onion at the bottom of the skillet.
  • Lower the heat, and simmer the lentils and onion for about 25 minutes, covered, or until the lentils are cooked but still firm to the bite.
  • Check a few times to see that there is enough water; add it sparingly, if necessary.
  • If there is too much liquid, remove the cover and boil the lentils to evaporate excess water.
  • Stir in the reserved onions and taste for seasoning.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 184.5, Fat 4.9, SaturatedFat 0.7, Sodium 4.3, Carbohydrate 26.9, Fiber 10.8, Sugar 3.9, Protein 8.9

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