Mujaddara is the Arabic word for “pockmarked”; the lentils among the rice resemble pockmarks. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq.
“From Sue’s Vegetarian Kitchen”
“This is a great way to use up a couple of cups of leftover rice“
Fry 3 chopped onions in olive oil until they become caramelized, about 15 minutes.
Remove ½ the onions for serving.
Add one pressed clove of garlic to the pan, along with about a tsp of cumin, coriander and bay and a pinch of allspice and however much chili sauce or cayenne pepper you like.
Add one rinsed and drained can of lentils and 2 cups cooked rice.
Give it all a good stir, then add in 3 big handfuls of fresh spinach or a package of thawed frozen.
As soon as the spinach is heated through, serve with the remaining fried onions and some yogurt.