Dairy-Free Mujaddara
Discover the rich, comforting flavors of Dairy-Free Mujaddara, a wholesome Middle Eastern dish made with lentils, basmati rice, and sweet caramelized onions. This naturally vegan and gluten-free recipe combines hearty plant-based ingredients with fragrant spices like cumin and coriander, creating a dish that's both nourishing and packed with flavor. The caramelized onions add a deep, savory sweetness, perfectly complementing the earthy lentils and fluffy, aromatic rice. Prep this one-pot wonder in under an hour and enjoy it as a satisfying main or a versatile side. Garnished with fresh parsley and a squeeze of lemon for a bright, zesty finish, this Dairy-Free Mujaddara is a must-try for weeknight meals or festive gatherings!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 3 medium Yellow onions
- 1 cup Brown or green lentils
- 1 cup Basmati rice
- 4 cups Water or vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
- 1 Lemon (optional)
Instructions
Start by thinly slicing the onions.
In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.
Add the sliced onions and cook them slowly, stirring occasionally, until they turn a deep golden brown and become caramelized. This should take about 20-25 minutes.
Rinse the lentils under cold water and pick out any debris or stones.
In a medium saucepan, add the lentils and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat and let them simmer for about 15 minutes. They should be tender but not mushy. Drain them and set aside.
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch that can make the rice sticky.
In the same saucepan, add the remaining 1 tablespoon of olive oil and stir in the rice until well-coated.
Add the remaining 2 cups of water or vegetable broth, salt, ground cumin, and ground coriander. Bring to a boil.
Once boiling, reduce the heat to low, cover the pan, and let the rice cook undisturbed for about 15 minutes, or until the rice is tender and fully absorbing the liquid.
Turn off the heat and allow the rice to sit, covered, for another 5 minutes. Fluff with a fork when done.
Gently mix the cooked lentils into the rice.
Add most of the caramelized onions to the lentil-rice mixture and stir gently to combine, saving a few for garnishing.
Season with black pepper and adjust salt to taste.
Transfer the Mujaddara to a serving dish, top with reserved caramelized onions, and garnish with freshly chopped parsley.
Serve warm, with lemon wedges on the side for an optional zesty touch.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 23.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1977 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
