Low Sodium Vegan Lebanese Mujadara

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

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Ingredients

4 servings

1 cup green or brown lentils, rinsed and picked over
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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¾ cup long-grain white rice, rinsed
3 ½ cups water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cumin
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp black pepper
3 tbsp olive oil, divided
3 large yellow onions, halved and thinly sliced
½ tsp sugar
1–2 tbsp fresh lemon juice

For serving

plain dairy free yogurt, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
Combine the lentils and 3 1/2 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the lentils are just barely tender but still hold their shape, about 20–22 minutes. Do not drain — the lentils should have absorbed most of the water, with just a thin layer of liquid remaining at the bottom.
2
While the lentils cook, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the sliced onions and the sugar and cook, stirring occasionally, until the onions are deeply golden-brown and jammy throughout, 35–40 minutes. Reduce the heat to medium-low if the edges begin to darken too quickly. Set aside about one-third of the caramelized onions to use as a topping.

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