Lentil Hummus and Floral Rice (Mujaddara Revisited)

I really love Mujaddara, however I have yet to find the perfect recipe. Some recipes attempt to short cut by using the InstantPot and cooking the rice and lentils together. The problem with this is timing. The rice and lentils don’t always cook the same amount of time due to variations on type of rice and the age of the lentils (older lentils and beans often take longer to cook). In the process of trying to use the InstantPot to make the “perfect lentils,” I overcooked them. They were still formed, but a bit mushy. I decided to transform it into a “hummus.” The rice side-by-side with the brown hummus is not that appealing, but it looks great once topped with yogurt, cilantro, and caramelized onions. And yes, it takes just like Majuaddara. Already have it packed and ready for work tomorrow.

Lentil Hummus and Floral Rice (Mujaddara Revisited)

Lentil Hummus:

1 1/2 cups brown lentils

3 cups of low-sodium chicken broth

3 cloves garlic, minced

zest and juice from one lemon, or more to taste

kosher salt and pepper to taste

Caramelized onions:

2 Tbsp butter

2 Tbsp EVOO

1 large or 2 small onions, skinned, halved, and sliced in thin half rounds

kosher salt and pepper to taste

Rice:

2 Tbsp EVOO

1 cup of basmati rice, unwashed

4 garlic cloves, crushed

2 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground allspice

2 large pinches of crushed red pepper

2 cups of low-sodium chicken stock

kosher salt and pepper to taste

Toppings:

plain Greek yogurt

5 tablespoons minced fresh cilantro

caramelized onions (above)

lemon wedges

DIRECTIONS:

Cook the lentils and chicken stock in the InstantPot on HIGH for 9 minutes. Wait 5 minutes before a quick release. The lentils will be soft but still formed. Let cool. Add the garlic, lemon zest, and juice. Salt and pepper to taste. Mash, but leave some lentils intact.

While lentils are cooking, add the butter and EVOO to a medium size pot (large enough to cook the onions and rice separately). When hot, add the onions. Lightly season with salt and pepper. Cook the onions on medium/high until cooked through and browned in spots. Stir periodically to avoid burning.

Remove the onions from the pot and set aside. Add 1-2 Tbsp EVOO to the medium size pot and heat on medium. Add garlic cloves and rice. Coat rice with oil for 1-2 minutes. Add additional dry spices until fragrant, another 1 minute. Add rice and a few pinches of kosher salt, the 2 cups of chicken stock, and bring to a boil. Quickly lower to a simmer and cook for 15 minutes with the cover on. Remove from the heat. After 5 minutes, flush the rice.

Plate the lentil hummus next to a healthy serving of rice. Top with dollop of yogurt, minced cilantro, and caramelized onions, and serve. An extra squeeze of lemon brightens up the finish.