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Mujadara (Lentils and Rice) Recipe

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★★★★★

5 from 144 reviews

Mujadara is a hearty and flavorful Middle Eastern dish made from lentils and basmati rice, topped with caramelized onions and aromatic spices. This vegetarian recipe combines tender lentils and fluffy rice with a spiced scallion flavor base, garnished with fresh herbs and served with lemon wedges and yogurt tahini sauce for a well-rounded and comforting meal.

Ingredients

Scale

Caramelized Onions

  • 4 large onions (white or yellow), thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 1 cup water
  • 1 tablespoon vinegar (apple cider or balsamic)

Lentils

  • 1 cup dried lentils (green or brown), rinsed
  • 4 cups water (for cooking lentils)
  • 1 teaspoon salt (for cooking lentils)

Rice

  • ½ cup basmati rice, rinsed
  • 3 cups water (for cooking rice)
  • ½ teaspoon salt (for cooking rice)

Flavor Base & Garnish

  • 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
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder (optional)
  • ⅛ teaspoon red pepper flakes (or more to taste)
  • ½ teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 2 tablespoons flat-leaf parsley (chopped)
  • 2 tablespoons cilantro (chopped, optional)
  • 4 wedges lemon
  • 1 cup yogurt tahini sauce or plain Greek yogurt (for serving)

Instructions

  1. Make Caramelized Onions: Slice the onions thinly about 1/5 inch (1/2 cm). Heat 1 tablespoon olive oil in a pan over medium heat, then add the sliced onions with ¾ teaspoon salt and 1 tablespoon sugar. Sauté for 5 minutes until the onions begin to soften.
  2. Simmer Onions: Add 1 cup water to the pan, reduce the heat to medium-low, and let the onions simmer gently uncovered for about 20 minutes until the water evaporates and the onions become rich and caramelized.
  3. Finish Onions with Vinegar: Increase the heat to high, add 1 tablespoon vinegar to the onions, stir continuously for 2 minutes to deglaze the pan and enhance flavor, then turn off the heat and set the caramelized onions aside.
  4. Cook Lentils: In a pot, bring 4 cups of water to a boil. Add 1 teaspoon salt and the rinsed lentils. Reduce heat and simmer uncovered for 15-30 minutes until the lentils are tender but still hold their shape. Drain and set aside.
  5. Cook Rice: In another pot, bring 3 cups water to a boil. Add ½ teaspoon salt and the rinsed basmati rice. Lower heat and cook for 8-10 minutes until the rice is al dente. Drain and set aside.
  6. Make Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add chopped scallions (reserving green tops for garnish) and sauté for 2 minutes until fragrant. Add pressed garlic and spices: paprika, coriander, cumin, cinnamon, optional turmeric, red pepper flakes, and sauté for another minute until aromatic.
  7. Combine Ingredients: Stir in the cooked lentils, rice, half of the caramelized onions, chopped parsley, cilantro if using, ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté for a few minutes, mixing gently, until everything is heated through and well combined. Taste and adjust seasonings if needed.
  8. Serve Mujadara: Transfer the mujadarato a large serving platter. Top with the remaining caramelized onions, reserved scallion green tops, and chopped parsley for garnish.
  9. Accompaniments: Serve with lemon wedges on the side and a bowl of yogurt tahini sauce or plain Greek yogurt to complement the dish. Consider pairing with a fresh salad such as fattoush, Shirazi salad, or a cucumber-tomato salad for a balanced meal.

Notes

  • Turmeric powder is optional and not traditional but adds a nice color and subtle flavor.
  • Adjust salt and red pepper flakes to your taste preference.
  • Be careful not to overcook lentils; they should be tender but intact.
  • Use basmati rice for the best texture and aroma.
  • Yogurt tahini sauce adds creaminess and a tangy counterpoint to the savory dish.
  • The caramelized onions are key to authentic flavor, so don’t rush the simmering step.
  • This dish is naturally vegetarian and can be easily made vegan by serving with non-dairy yogurt.

Keywords: mujadara, lentils and rice, Middle Eastern rice dish, caramelized onions, vegetarian, healthy lentil recipe

Find it online: https://platedbyemma.com/mujadara-lentils-and-rice-recipe/