Description

Mujadara is a comforting and delicious Middle Eastern lentil and rice dish made with tender lentils, basmati rice, warm spices, caramelized onions, and fresh herbs. This hearty plant-based meal is flavorful, satisfying, and perfect for an easy dinner.

Ingredients

Caramelized Onions: 4 large white or yellow onions
1 tablespoon olive oil
1 tablespoon sugar
3/4 teaspoon salt
1 cup water
1 tablespoon apple cider vinegar or balsamic vinegar
Other Ingredients: 1 cup dried green or brown lentils, plus 4 cups water and 1 teaspoon salt for cooking
1/2 cup basmati rice, plus 3 cups water and 1/2 teaspoon salt for cooking
1 tablespoon extra virgin olive oil
4 scallions, finely chopped, with green tops reserved for garnish
2 cloves garlic, pressed or grated
1 teaspoon paprika
1 teaspoon ground 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
Serving Suggestions: 4 lemon wedges
1 cup yogurt tahini sauce or plain Greek yogurt

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Instructions

Caramelize the onions: Thinly slice the 4 onions. Saute them in 1 tablespoon olive oil with 3/4 teaspoon salt and 1 tablespoon sugar for 5 minutes.
Add 1 cup water, reduce the heat to medium-low, and simmer for about 20 minutes until the liquid evaporates.
Increase the heat to high, add 1 tablespoon vinegar, and stir for 2 minutes. Turn off the heat and set the caramelized onions aside.
Cook the lentils: Bring 4 cups water to a boil. Add 1 teaspoon salt and the rinsed lentils. Simmer for 15-30 minutes until tender but still intact. Drain and set aside.
Cook the rice: Bring 3 cups water to a boil and add 1/2 teaspoon salt. Add the rinsed basmati rice and boil over low heat for 8-10 minutes, until al dente. Drain and set aside.
Make the flavor base: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add the chopped scallions, reserving the green tops for garnish, and saute for 2 minutes.
Add the garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Saute for 1 minute, until fragrant.
Stir in the cooked lentils, cooked rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper.
Saute for a few minutes until everything is warm and well combined. Taste and adjust the seasoning as needed.
Serve: Transfer the mujadara to a large serving platter. Top with the remaining caramelized onions, reserved scallion tops, and parsley.
Serve with lemon wedges and a bowl of Greek-style yogurt or yogurt tahini sauce.

Notes

Nutrition information is an estimate for 1 serving of mujadara out of 4 servings without yogurt tahini sauce. Make ahead: The onions, lentils, and rice can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator. Substitutions: Use brown basmati, long-grain, short-grain, jasmine, or regular brown rice instead of basmati rice. Brown, green, black, or French lentils can be used, and canned lentils can replace dried lentils after draining and rinsing. Store-bought crispy fried onions can replace caramelized onions. Scallions can be replaced with one onion. Adjust the spices to taste or use Lebanese seven-spice mix. Fresh mint can replace cilantro. Storage: Refrigerate in an airtight container for 4-5 days. Freeze for up to 3 months after cooling. Thaw in the refrigerator and reheat in the microwave for about 2 minutes or on the stovetop with olive oil.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Middle-Eastern