Mudschaddara aus Beirut 🫘

Zubereitung

1. 1

   Simmer lentils until tender but not mushy; drain, keeping the water.

2. 2

   Soften sliced onions in olive oil, then fry until mahogany; set half aside.

3. 3

   Cook rice with cumin in lentil water; fold in the lentils and half the onions.

4. 4

   Serve with a ring of crispy onions and cold yogurt.