Ingredients
Serves: 6
Cook time: 40 mins
Total time: 40 mins
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon coriander powder
2 large onions, sliced into petals (about 3 cups)
Pinch of red pepper flakes
2 tablespoons olive oil for cooking the onions plus extra for drizzling over the mujaddara before serving
1 cup chopped cilantro or parsley
2 - 3 cups cooked rice (I used leftover jasmine rice…use your fingers to break up any clumpy bits)
1 15 oz can lentils (about 2 cups cooked)
Preparation
