Crispy Lentil & Rice Bowl
One-pan mujaddara — earthy lentils and rice topped with caramelized onions and a drizzle of garlicky olive oil. Vegetarian, nutty, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 large, thinly sliced yellow onion
- 4 tbsp, divided olive oil
- 1 cup green lentils
- ¾ cup long-grain white rice
- 3 cloves, minced garlic
- 2 cups vegetable broth or water
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add onion, cook stirring often until edges turn golden and crispy, about 8 minutes. Transfer to a bowl.
- 2
Add remaining 2 tbsp oil to the same skillet. Stir in lentils and rice, cook for 2 minutes without stirring.
- 3
Pour in broth. Bring to a boil, then cover and reduce heat to low. Simmer until lentils and rice are tender and liquid is absorbed, about 10 minutes.
- 4
While cooking, combine remaining minced garlic with 1 tbsp olive oil in a small bowl. After the grain cooks, drizzle the garlic oil over the top.
- 5
Fold in half the crispy onions gently. Serve in bowls, topped with remaining onions and a pinch of salt and pepper.
Tools you’ll need
- large skillet with lid (10–12 inches)
- small bowl
- spoon
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