Gluten-Free Mujaddara
Discover the comforting, earthy flavors of Gluten-Free Mujaddara, a wholesome Middle Eastern dish made with tender lentils, perfectly cooked rice, and deeply caramelized onions. This gluten-free and vegetarian-friendly recipe is spiced with warm notes of cumin and cinnamon, creating a rustic yet aromatic meal. With minimal ingredients and a straightforward cooking process, it's an ideal option for a hearty dinner or nutritious meal prep. Topped with fresh parsley for a vibrant finish, Gluten-Free Mujaddara pairs beautifully with a simple salad or tangy yogurt sauce. Rich in plant-based protein and naturally gluten-free, this dish is sure to become a weeknight staple!
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Recipe Information
Ingredients
- 1 cup Green or Brown Lentils
- 3 cups Water
- 1 Bay Leaf
- 1 cup Short Grain or Basmati Rice
- 4 tablespoons Olive Oil
- 2 Large Onions, thinly sliced
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Ground Cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley, chopped
Instructions
Rinse the lentils under cold water to remove any debris and set aside.
In a medium saucepan, add the lentils, 3 cups of water, and the bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender but not mushy. Drain any excess water and discard the bay leaf.
While the lentils are cooking, rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being sticky.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook the onions, stirring occasionally, for about 20 minutes or until they are deeply caramelized and golden brown. Remove half of the onions and set them aside for garnishing.
To the remaining onions in the pan, add the cumin, cinnamon, drained lentils, and the rinsed rice. Stir well to combine the ingredients.
Add 3 cups of water, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper to the pan. Bring to a boil, then reduce the heat to low and cover the pan. Cook for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the Mujaddara sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice and lentils with a fork and transfer them to a serving dish. Top with the reserved caramelized onions and chopped fresh parsley.
Serve the Gluten-Free Mujaddara warm as a main dish or a side dish.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 17.6 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1413 mg | 30% | |
*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.
