Description
Mujadara is a comforting Middle Eastern dish made with lentils, basmati rice, and caramelized onions, infused with warm spices and served with yogurt or lemon wedges. It’s a hearty, nutritious, and vegan-friendly recipe that’s perfect as a main or side dish.
Ingredients
Scale
- 4 large onions (white or yellow)
- 1 tablespoon olive oil (for caramelizing onions)
- 1 tablespoon sugar (for caramelizing onions)
- 3/4 teaspoon salt (for caramelizing onions)
- 1 cup water (for caramelizing onions)
- 1 tablespoon vinegar (apple cider or balsamic)
- 1 cup dried lentils (green or brown)
- 4 cups water (for cooking lentils)
- 1 teaspoon salt (for lentils)
- 1/2 cup basmati rice
- 3 cups water (for cooking rice)
- 1/2 teaspoon salt (for rice)
- 1 tablespoon extra virgin olive oil (for sautéing spices)
- 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)
- 1/8 teaspoon red pepper flakes (or more 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 wedges of lemon
- 1 cup yogurt (tahini sauce or plain Greek yogurt)
Instructions
- Slice the onions and caramelize them in a skillet with olive oil, salt, and sugar for 5 minutes over medium heat.
- Add water and simmer uncovered on low heat for 20 minutes until water evaporates.
- Increase heat, add vinegar, and cook for 2 minutes until onions are glazed. Set aside.
- In a saucepan, boil 4 cups of water. Add rinsed lentils and salt. Simmer for 15–30 minutes until tender. Drain and set aside.
- In another pot, cook rinsed basmati rice with 3 cups of water and salt. Simmer covered for 8–10 minutes. Drain and steam covered for a few minutes.
- In the skillet, heat olive oil. Sauté chopped scallions for 2 minutes. Add garlic and all the spices. Sauté for 1 minute.
- Add cooked lentils, rice, half the caramelized onions, parsley, and cilantro to the skillet. Stir and heat through. Adjust seasoning.
- Serve topped with remaining caramelized onions, scallion greens, and herbs. Add lemon wedges and a dollop of yogurt or tahini sauce if desired.
Notes
- Do not overcrowd the pan when caramelizing onions for even browning.
- Check lentils frequently to prevent overcooking and mushiness.
- Use vegetable broth instead of water for deeper flavor.
- Let the dish rest before serving to allow flavors to meld.
- Can substitute rice with quinoa or bulgur.
- Add roasted vegetables or nuts for variation.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Mujadara, lentils and rice, vegan mujadara, Middle Eastern lentil dish, caramelized onion rice, gluten-free mujadara