After undergoing phase two of what will hopefully be my only root canal ever, I wanted something comforting, delicious and easy to chew for dinner. And, as you can imagine, after such a long day, it wouldn’t hurt if that something was simple to make. Enter mujadarrah.
If you aren’t familiar with this middle eastern staple, I urge you to get to know it. It is, at its core, a very simple dish: lentils, rice and onions. Of course, with this said, there are endless variations. Brown mujadarrah is made with green lentils, yellow with red lentils. Some recipes call for more or less olive oil than others. Some for cumin. Some for more salt. (Never for less salt; it’s amazing how the lentils and rice can just suck it up.) Read More