Mujadarra (Lentils with Rice)

Name: Mujadarra (Lentils with Rice)
Total time: 45
Yield: 8
Ingredients: 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; 1.5 teaspoons ground cumin; 0.25 teaspoon ground cayenne pepper; 0.25 teaspoon yellow curry powder; 4 cups cooked brown rice, or as needed

Recipe by Deena K Boyd from allrecipes.com

Lunch 45 Mins.

Ingredients

8 servings

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14 ounces dry brown lentils
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2 carrots, grated
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3 tablespoons olive oil
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2 onions, thinly sliced
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3 cloves garlic, crushed, or more to taste

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2 tablespoons water, or more as needed
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1.5 teaspoons ground cumin
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0.25 teaspoon ground cayenne pepper
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0.25 teaspoon yellow curry powder
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4 cups cooked brown rice, or as needed

Instructions

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.