Rice and Lentils with Crispy Onions (Mujaddara)

Name: Rice and Lentils with Crispy Onions (Mujaddara)
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 cup, plain whole-milk yogurt; 2 tablespoons, lemon juice; 1/2 teaspoon, minced garlic; 1/2 teaspoon, salt; 8 1/2 ounces (1 1/4 cups) green or brown, lentils, picked over and rinsed; , Salt and pepper; 1 1/4 cups, basmati rice; 1 recipe, recipes, plus 3 tablespoons reserved oil; 3 , garlic cloves, minced; 1 teaspoon, ground coriander; 1 teaspoon, ground cumin; 1/2 teaspoon, ground cinnamon; 1/2 teaspoon, ground allspice; 1/8 teaspoon, cayenne pepper; 1 teaspoon, sugar; 3 tablespoons, minced fresh cilantro

Main Courses
Africa & Middle-East
Middle Eastern
Pasta, Grains, Rice & Beans
Rice
Vegetarian

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

Our method for frying onions delivers crispy, ultrasavory results that make this fragrantly spiced Middle Eastern classic—and many other dishes—richly satisfying.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6

TIME 1½ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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