Yellow Lentil & Rice Porridge | Mujadra Safra
In Lebanon, lentils (a pulse) are a staple because you can store them dry for up to a year. Like rice, it was perfect for the months where produce or meats may not have been easy to come by. This recipe is easier than most Lebanese lentil dishes because it is fairly hard to overcook or mess up. The warm bit of cumin and added lemon will keep you coming back for more.
Yellow Lentil & Rice Porridge
Yellow lentils | 1/2 Cup
Water | 3 & 1/2 Cups
Medium Yellow Onion | 1 & 1/2 Pieces, Diced
Canola Oil | 1/4 Cup
Olive oil | 1/4 Cup
Short Grain Rice | 1/4 Cup, Washed
Ground Cumin | 1/4 Tsp
Salt | 1/2 Tsp
Make sure you've properly combed through your lentils so that there isn't any unwanted bits or pieces in the porridge later on.
Put the lentils and water in a heavy-bottomed pot on high heat and bring to a boil.
Once the water starts to boil, reduce the heat to medium, and simmer.
Meanwhile, take a sauce pan with both oils and slow fry the onions till golden (medium heat), then set aside.
Once the lentils are tender add the rice, fried onions, cumin, and salt.
Stir everything together and allow it to simmer till the rice is cooked ~20mins.
Once complete, it should have the thick liquid consistency of a porridge.
Place in a bowl and serve with sprinkle a pinch of ground cumin and a squeeze of lemon juice.