Pureed Mujadara with Cabbage Salad

Steps

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1. 1
   Combine washed green lentils with water in a medium pot and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 30 minutes until the lentils are very soft and fully cooked.
   ▶ ≈0:16
2. 2
   Drain the cooked lentils through a colander, saving the cooking liquid. Set aside 1.5 cups of the reserved lentil broth.
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3. 3
   Purée the cooked lentils with the remaining cooking liquid in a food processor until smooth. Transfer the puréed lentils back to the same pot and set aside.
   ▶ ≈1:17
4. 4
   In a medium saucepan, combine the reserved lentil broth with washed rice and bring to a boil. Reduce heat to low and simmer for about 7 minutes (the rice will continue cooking when combined with the lentil purée).
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5. 5
   Meanwhile, in another pan, sauté the chopped onions in olive oil over high heat, stirring occasionally, for about 7 minutes until they turn golden brown and begin to caramelize.
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6. 6
   Turn off the heat under both the rice and onions. Add the sautéed onions with their oil, cooked rice, salt, cumin, and black pepper to the lentil purée and stir well to combine.
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7. 7
   Place the pot over medium heat, stirring constantly until the mixture comes to a boil. Reduce heat to low and continue stirring for about 5 minutes. Immediately spoon into serving bowls and let cool for about 15 minutes before serving.
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8. 8
   While the mujadara cools, prepare the salad: combine all salad ingredients—both cabbages, green onions, tomatoes, cucumbers, mint, minced garlic with salt, vinegar or lemon juice, olive oil, and salt—in a large bowl and toss well.
   ▶ ≈5:31
9. 9
   Serve the pureed mujadara in bowls alongside the fresh cabbage salad.
   ▶ ≈6:50