50 minutes
A hearty dish with nutty freekah, earthy lentils, and sweet caramelized onions, perfect for a comforting meal.
Freekah, rinsed
cups
Salt, divided
teaspoons
Water, divided
cups
cups
Medium Onion, peeled and left whole
each
each
Caramelized Onions, prepare separately
0 recipe
1. Cook the Freekah
Combine the rinsed freekah, 1 teaspoon of salt, and 2½ cups of water in a medium pot. Bring it to a boil, then reduce the heat to a simmer and cover the pot. Let the freekah cook for about 20 minutes, or until it's tender and the water has been absorbed. Remove the pot from the heat, place a dish towel under the lid to absorb excess steam, and let it rest.
2. Prepare the Lentils
In a medium saucepan, combine the beluga lentils with ½ teaspoon of salt, the whole onion, cinnamon stick, and 3 cups of water. Bring this to a boil, then lower to a simmer, covering the saucepan. Allow the lentils to cook for 25-30 minutes, until they are tender.
3. Assemble the Mujadara
In a medium bowl, gently toss together the cooked freekah, lentils, and caramelized onions. Season the mixture with an additional ½ to 1 teaspoon of salt, adjusting to taste. Use a fork to ensure everything is evenly mixed.
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