Mujadara with Garlic-Lemon Yogurt
Adapted from Herbivoracious.
Yield: 4 to 6 as a side
  • 3 pounds white onions, sliced moderately thin
  • 2 tablespoons butter (use margarine to make vegan or parve)
  • 2 tablespoons vegetable oil
  • ¼ cups white wine or vermouth (optional)
  • ½ cups brown or green lentils (not red or french lentils)
  • 1½ cups long grain white or brown rice
  • 1 cinnamon stick
  • ¼ teaspoon ground cinammon
  • ¼ teaspoon ground cumin
  • Salt and pepper
  1. Melt the butter along with the oil and 1 teaspoon salt in a larg skillet, and add the onions. Set heat on medium-high and stir occasionally until soft and very brown, about 30 minutes. De-glaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor.
  2. Meanwhile, combine the rice, lentils and cinnamon stick in a pot. Cover with 2 inches of water and bring to a boil. Reduce the heat and simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; pick out and discard the cinnamon stick. When everything is cooked combine the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
  3. To serve, form a large mound of rice and top with the remaining caramelized onions. Pass a bowl of garlic-lemon yogurt (recipe below) to mix in as desired. It is excellent hot and at room temperature, and just gets better after a day in the refrigerator.
Recipe by Katherine Martinelli at