Description
A hearty and flavorful mujadara dish made with lentils, rice, and caramelized onions.
Ingredients
Scale
- 4 large onions, white or yellow, thinly sliced (about 1/2 cm)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup water
- 1 tablespoon apple cider or balsamic vinegar
- 1 cup dried green or brown lentils, rinsed
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for cooking lentils)
- 1/2 cup basmati rice, rinsed
- 3 cups water (for cooking rice)
- 1/2 teaspoon salt (for cooking rice)
- 1 tablespoon extra virgin olive oil
- 4 scallions, finely chopped (reserve green tops for garnish)
- 2 cloves garlic, pressed or grated
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric powder (optional, not traditional)
- 1/8 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon salt (or more to taste)
- 1/8 teaspoon black pepper
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons cilantro, chopped (optional)
- 4 lemon wedges
- 1 cup plain Greek yogurt or yogurt tahini sauce
Instructions
- Thinly slice the onions about 1/2 cm thick. Heat 1 tablespoon olive oil in a pan, add the onions along with 3/4 teaspoon salt and 1 tablespoon sugar, and sauté for 5 minutes.
- Pour in 1 cup water, reduce heat to medium-low, and simmer uncovered for 20 minutes until the liquid evaporates and onions are tender. Increase heat to high, add 1 tablespoon vinegar, stir for 2 minutes to deglaze and intensify flavor. Remove from heat and set aside.
- Bring 4 cups of water to a boil, add 1 teaspoon salt and the rinsed lentils. Reduce to a simmer and cook for 15 to 30 minutes until lentils are tender but hold shape. Drain and set aside.
- Boil 3 cups of water with 1/2 teaspoon salt. Add the rinsed basmati rice, reduce heat to low, and boil gently for 8 to 10 minutes until the rice is al dente. Drain and set aside.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the chopped scallions (reserve green parts for garnish), sauté for 2 minutes until softened.
- Add pressed garlic and spices — paprika, coriander, cumin, cinnamon, turmeric (if using), red pepper flakes — and cook for another minute until fragrant.
- To the skillet, add cooked lentils, rice, half of the caramelized onions, chopped parsley, cilantro (if using), 1/2 teaspoon salt, and black pepper. Stir well and sauté for a few minutes until the mixture is heated through and flavors meld. Taste and adjust seasonings as needed.
- Transfer the mujadara to a large serving platter. Top with the remaining caramelized onions, reserved scallion greens, and additional parsley. Serve with lemon wedges and a bowl of plain Greek yogurt or yogurt tahini sauce. Optionally, accompany with fresh Middle Eastern salads like fattoush or Shirazi salad for a complete meal.
Notes
- This dish can be served warm or at room temperature.
- Adjust the spices according to your taste preference.
- For a vegan option, omit the yogurt or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg