Mjadara
Discover the soul-soothing delight of Mjadara, a timeless Middle Eastern comfort food that combines the earthy richness of brown lentils with the light, fluffy allure of basmati rice. Elevated by the warm, aromatic spices of cumin and allspice, this dish is crowned with golden, caramelized onions that deliver a sweet-savory punch in every bite. Simple yet deeply satisfying, Mjadara is entirely plant-based, making it a wholesome option for a vegan or vegetarian meal. With its minimal ingredients and straightforward one-pot cooking technique, it’s perfect for weeknight dinners or meal prepping. Garnished with fresh parsley for a bright burst of flavor, Mjadara shines as both a hearty main course and a flavorful, gluten-free side dish.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 4 cups water
- 1 cup basmati rice
- 0.25 cup extra-virgin olive oil
- 2 large onions
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils with 4 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer the lentils for about 15 minutes, until they are tender but not mushy. Drain any excess water and set aside.
While the lentils are cooking, rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the rice and cook for about 2-3 minutes, stirring constantly until the rice is lightly toasted.
Add the cooked lentils to the pot with the rice, then add 2 cups of water, ground cumin, ground allspice, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice and lentils are cooking, peel and slice the onions thinly. In a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the sliced onions to the frying pan and cook for about 15-20 minutes, stirring frequently, until the onions are caramelized and golden brown. Adjust the heat if necessary to prevent burning.
Once the lentil-rice mixture is cooked, fluff it with a fork. Gently fold in half of the caramelized onions, reserving the other half for topping.
Transfer the mjadara to a serving dish, top with the remaining caramelized onions, and garnish with freshly chopped parsley.
Serve the mjadara warm, and enjoy it as a main dish or as a flavorful side.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 25.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1585 mg | 34% | |
*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.
