Mudardara and Side Salad

MAKES 4 SERVINGS

Lentils and rice are topped with caramelized onions in this classic Lebanese dish. You’ll notice that the salad contains additional water. Following Middle Eastern tradition, the salad is poured over the mudardara, so the rice absorbs the extra liquid and becomes flavored with the lemon juice and spices. Rich in iron, folate, and protein, this dinner is a great way to fuel up before your next fast.

INGREDIENTS

For the mudardara

1 cup brown lentils
5 cups water, divided
1 cup rice
2 tablespoons extra-virgin olive oil
1 large onion, roughly chopped
½ tablespoon salt

For the salad

1 large tomato, diced
1 large cucumber, diced
1 medium onion, diced
1 cup chopped parsley
Juice of 1 lemon
½ cup water
1 teaspoon extra-virgin olive oil
1 tablespoon dried mint
1 teaspoon chili flakes
½ tablespoon salt

INSTRUCTIONS

1. Combine the lentils and 3 cups of the water in a pot over medium-high heat. Simmer covered for 20 minutes, until the lentils become tender. Stir occasionally, if needed.
2. Add the rice and the remaining 2 cups of water and cook over low heat covered for 15–25 minutes, until the liquid has evaporated and the rice is tender. Remove the pot from the heat and set aside.
3. Heat the olive oil in a skillet over medium-high heat and add the onions and salt. Stir for 5–8 minutes, until the onions have caramelized, then remove from the heat.
4. Stir the caramelized onions and their oil into the lentil-rice mixture and set aside.
5. To assemble the salad, combine the tomato, cucumber, onion, parsley, lemon juice, water, olive oil, mint, chili flakes, and salt in a bowl.
6. Place the mudardara in a serving dish and top with the salad. Serve immediately. Refrigerate leftovers in an airtight container for up to 5 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here