mujadara-style lentil tacos

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For the caramelized onions:
1 1/2 pounds sliced onions (from about 2 large or 3 medium onions)
2 1/2 tablespoons olive oil
3/4 teaspoon salt (or to taste)

For the fried onions:
1 cup olive oil (plain, not extra virgin; or use another neutral-flavored oil)
2/3 of the caramelized onions (above)

For the lentils:
8 ounces brown or green lentils (from half a 1-pound bag)
Salted water for simmering
1 1/2 tablespoons olive oil
2 1/2 teaspoons baharat *
The other 1/3 of the caramelized onions (the ones you didn’t fry)
More salt to taste

For the yogurt sauce (jajik):
2/3 cup plain yogurt
1 garlic clove, crushed through a press
A few grinds black pepper
2 tablespoons finely chopped cilantro
1 tablespoon extra virgin olive oil
1/4 teaspoon salt, or to taste

toppings and assembly
Corn tortillas, warmed in the microwave or oven until soft
Cilantro leaves removed from their stems
Radishes, sliced thinly
Chopped tomatoes


  1. Caramelize the onions: Heat a wide pot (like a large dutch oven) over medium or medium-high heat for 2 minutes. Once the pan is hot, add the oil, followed by the sliced onions and salt. Stir to coat, and cook for 20 minutes, stirring and scraping the bottom of the pan every 2 or 3 minutes.* They should be loudly sizzling and turning a little bit golden, but not browning or burning on the bottom.
  2. Reduce the heat to medium-low or medium, and cook for another 20 minutes, stirring and scraping once every 5 minutes or so. They should still be audibly sizzling, but more quietly than before.
  3. Reduce the heat to low, and cook for 40 to 60 minutes, stirring and scraping about every 10 minutes. You should still be able to hear a faint whisper of sizzling.
  4. Increase the heat to medium-high, and cook, stirring and scraping constantly for 5 to 10 more minutes. The onions are done once they have significantly deepened in color.
  5. Split the caramelized onions into 1/3 and 2/3 (2/3 for frying, 1/3 for the lentils).
  6. Fry 2/3 of the caramelized onions: Heat the oil in a skillet over medium-high heat until it shimmers (about 4 minutes). Carefully add a scoop or two of the caramelized onions and use tongs to spread them out into a single layer on the bottom of the pan.
  7. Cook for about 5 minutes until crispy-chewy and deeply golden brown. Before they burn or become too brittle (perhaps with your stove, sooner than 5 minutes), remove them with a slotted spoon to a paper-towel-lined plate, and add a couple more scoops of the onions to the pan, working in batches until they’re all done. Discard the remaining oil.
  8. Make the lentils: Bring a stockpot of salted water to a boil over high heat. Once it’s boiling, add the lentils, reduce heat to maintain a simmer, and cook them until they’re tender (but don’t let them get mushy!). Different varieties of lentils will take different times to cook, but start testing after about 15 minutes.
  9. Once they’re done, strain the lentils and rinse them really well under running water. Also rinse out the pot you cooked them in.
  10. Return the pot to medium heat and heat the olive oil for 2 minutes. Add the spices and stir for about 30 seconds. Then add the rinsed lentils and the remaining caramelized onions (the non-crunchy ones), increase the heat to medium-high, and cook stirring constantly for about 3 minutes, just to meld the flavors. Taste and adjust the seasoning if necessary.
  11. Make the yogurt sauce: Whisk together the yogurt, garlic, black pepper, cilantro, olive oil, and salt.
  12. Assemble your tacos: Spoon a bit of the lentils onto a tortilla, followed by the yogurt sauce, radishes, tomatoes, cilantro, and crispy fried onions. Enjoy assembled tacos immediately (leftover individual ingredients will keep in the refrigerator for several days).


* If you don’t have a baharat blend and don’t feel like making one, feel free to just use the following ground spices: 3/4 teaspoon cumin, 3/4 teaspoon black pepper, 3/4 teaspoon paprika, and 1/4 teaspoon coriander.