Crispy Roasted Shallot and Lentil Sheet Pan Mujadara

By Sarah Jampel
September 17, 2017
4 Comments


Author Notes: Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017.Sarah Jampel

Serves: 4

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)

Directions

  1. Adjust an oven rack to the middle position, place a rimmed sheet pan on top, and preheat the oven to 375° 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 350° F and bake for 10 minutes.
  4. Pull the rack out partway again, open the foil and stir in the rice and remaining 1 ½ 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.

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Reviews (4) Questions (1)

4 Comments

AntoniaJames December 4, 2017
I tried this and the shallots quite definitely are not crispy. Really, I was a bit underwhelmed by this. I'm still trying to figure out the fascination with sheet pan cooking, especially for dishes like this. If the problem is that you only have to wash one pan, well, I just don't have any problem washing out an extra pot used to cook lentils (takes 30 seconds, max), especially if I can double up on cooking the ingredients on the stove, making it possible for the meal to be on the table sooner. <br />I also am opposed to the extravagant use of non-renewable resources such as aluminum foil when other options are available. Along the same lines, I'd be interested in seeing the environmental impact of using the oven at this high heat for the period required, versus traditional methods of making this dish on the top of the stove. (Don't get me started on heating the oven to 400 to put a Dutch oven of rice in for 17 minutes.)<br />I'm going to experiment with better ways to do this. Overall, this dish isn't bad, but I expected more flavor, and found all the faffing with the foil, boiling water to pour in, etc. undercut the convenience pitch. ;o)
 
AntoniaJames November 29, 2017
I'm really curious how the shallots remain crispy after all that time in a sealed pan with all that water . . . . . ;o)
 
someonewhobakes September 28, 2017
Step 3, "pathway," "own" temperature -- I'm a copy editor, if you need my services! ;^)
 
Author Comment
Sarah J. September 28, 2017
Oy vey! I do!