Crispy Roasted Shallot And Lentil Sheet-Pan Mujadara Recipe

Name: Crispy Roasted Shallot And Lentil Sheet-Pan Mujadara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium-sized shallots, halved and very thinly sliced; 2 tablespoons extra-virgin olive oil; 1 tablespoon ground cumin; 2 teaspoons dried thyme or 1 heaping tablespoon finely chopped fresh thyme leaves; 2 1/2 teaspoons kosher salt, plus extra as needed; 1 teaspoon freshly ground black pepper; 3/4 cup brown lentils, picked over and rinsed; 4 cups boiling water; 1 1/2 cups long grain white rice; 1/4 cup finely chopped fresh flat-leaf parsley leaves or cilantro leaves; Yogurt, Aleppo-style pepper, and olive oil, for garnishing (optional)

Servings: persons

8 medium-sized shallots, halved and very thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons dried thyme or 1 heaping tablespoon finely chopped fresh thyme leaves
2 1/2 teaspoons kosher salt, plus extra as needed
1 teaspoon freshly ground black pepper
3/4 cup brown lentils, picked over and rinsed
4 cups boiling water
1 1/2 cups long grain white rice
1/4 cup finely chopped fresh flat-leaf parsley leaves or cilantro leaves
Yogurt, Aleppo-style pepper, and olive oil, for garnishing (optional)

1
Adjust an oven rack to the middle position, place a rimmed sheet pan on top, and preheat the oven to 375u00b0 F.
2
Toss the shallots with the olive oil, cumin, thyme, 1 teaspoon salt, and the pepper in a large bowl. Turn the shallots out onto the heated sheet pan in an even layer and cook until they brown, about 25 minutes.
3
Wearing oven mitts, pull the oven rack out halfway and stir the lentils into the shallot mixture on the sheet pan. Carefully add the boiling water and cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it around the edges to seal. Reduce the oven temperature to 350u00b0 F and bake for 10 minutes.
4
Pull the rack out partway again, open the foil and stir in the rice and remaining 1 1/2 teaspoons salt. Re-cover the sheet pan, crimping the foil around the edges to seal, and continue to cook until the rice is tender, about 25 minutes more.
5
Remove the pan from the oven. Taste and adjust the salt if needed. Sprinkle with the parsley or cilantro, dress with yogurt, Aleppo-style pepper, and additional olive oil, and serve warm or at room temperature.

2500

kcal

Calories

249

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 medium-sized shallots, halved and very thinly sliced, 2 tablespoons extra-virgin olive oil, 1 tablespoon ground cumin, 2 teaspoons dried thyme or 1 heaping tablespoon finely chopped fresh thyme leaves, and more.

Yes, Crispy Roasted Shallot And Lentil Sheet-Pan Mujadara falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Roasted Shallot And Lentil Sheet-Pan Mujadara

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