Mujadarah with roast beetroot and Dijon dressing.

CHEF'S NOTE: Mujadarah with caramelised onions is such an easy and delicious dish.

I fry up an onion, add 1tsp cumin, 1/2 tsp cinnamon and 1/2 tsp allspice, then add 1 cup brown lentils, 3 - 4 cups stock...simmer for ten minutes then add 1 cup long grain rice.  Cook til absorbed.

While this is happening, caramelise the hell out some onions - I slice four or five, cover them in a buttload of olive oil, and fry on medium low for over and hour til they are brown and delicious.


Top the lentils and rice with fresh parsley and the onion mix.

A tahini dressing is always good on the side with this too.


Tonight I also roasted some beetroots as a side dish.  Will serve them with walnuts and the dressing below.  I used red wine vinegar instead of white.  LOVELY.

For the dressing:

• 3 tblsp extra-virgin olive oil
• 1 tblsp white wine vinegar
• 1 garlic clove, peeled and finely minced
• 1 tsp Dijon Mustard
• sea salt and ground black pepper