Mujaddara with Spiced Yogurt
- 3/4 cups Puy lentils (aka French lentils, the tiny dark brown ones)
- 1 teaspoon salt, divided
- 1 cup jasmine rice
- 2 tablespoons butter
- 3 tablespoons olive oil
- 6 cups onions (about 3 medium onions), halved and thinly sliced
- 1/2 cup Greek yogurt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin (freshly ground, if possible)
- 1/2 teaspoon coriander (freshly ground)
- 1/2 teaspoon spicy paprika or aleppo pepper
- 3 tablespoons chopped fresh mint
- Juice and zest of half a lemon
- 1/4 teaspoon salt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Coriander, freshly ground (1/2 teaspoon)
- Cumin, freshly ground (1/2 teaspoon)
- Lemon, Juice and zest of (1/2)
- Mint, fresh (3 tablespoons)
- Onions (6 cups)
- Paprika or aleppo pepper, spicy (1/2 teaspoon)
- Puy lentils (3/4 cups)
- Cooking & Baking
- Cinnamon (1/2 teaspoon)
- Olive oil (3 tablespoons)
- Salt (1 1/4 teaspoon)
- Pasta & Grains
- Jasmine rice (1 cup)
- Dairy
- Butter (2 tablespoons)
- Greek yogurt (1/2 cup)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published December 30, 2010 (2 years ago).
45 people saved this recipe.
