Mujadarah

Nutriscore Rating: 70/100

Warm, earthy, and deeply satisfying, Mujadarah is a classic Middle Eastern comfort dish that brings together tender lentils, fluffy rice, and golden caramelized onions in perfect harmony. This one-pot vegetarian recipe is infused with aromatic cumin and a hint of cinnamon, creating layers of flavor that are both comforting and exotic. The crowning jewel of this dish is the crispy, sweet onions that are generously scattered on top, adding texture and depth to every bite. Ready in under an hour and requiring only pantry staples, Mujadarah is a budget-friendly, protein-packed meal that's perfect for weeknights or as a side dish at gatherings. Serve it with a dollop of creamy yogurt and a sprinkle of fresh parsley for a refreshing contrast that elevates this humble dish into something truly irresistible.

Recipe Information

• Prep Time: 10 min
• Cook Time: 55 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 1 cup brown or green lentils
• 1 cup long-grain white rice
• 3 large yellow onions
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 4 cups water
• 2 tablespoons fresh parsley (optional, for garnish)
• 0.5 cup plain yogurt (optional, for serving)

📝 Instructions

10 steps

1. Rinse the lentils under cold water and set aside.

2. In a medium pot, bring 4 cups of water to a boil. Add the lentils and reduce the heat to a simmer. Cook for 15 minutes, then drain and set aside. The lentils should be partially cooked but still firm.

3. While the lentils are cooking, peel and thinly slice the onions.

4. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized and golden brown. If needed, add a splash of water to prevent sticking. Remove half of the caramelized onions and set aside for garnish.

5. In the same skillet, add the ground cumin and cinnamon to the remaining onions. Stir for 1-2 minutes until fragrant.

6. Add the partially cooked lentils and uncooked rice to the skillet. Stir to combine.

7. Pour 3 cups of water into the skillet. Add 1.5 teaspoons of salt and 0.5 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let simmer for 20 minutes, or until the rice and lentils are tender.

8. Turn off the heat and let the Mujadarah sit, covered, for 5 minutes to allow the flavors to meld.

9. Fluff the lentil and rice mixture with a fork. Transfer to a serving dish and top with the reserved caramelized onions.

10. Garnish with fresh parsley, if desired, and serve with a side of plain yogurt.

Nutrition Facts

1 serving (501.0g)

Calories		311
% Daily Value*
Total Fat		15.0 g	19%
	Saturated Fat	2.5 g	13%
	Polyunsaturated Fat	0.0 g
Cholesterol		3 mg	1%
Sodium		1003 mg	44%
Total Carbohydrate		36.6 g	13%
	Dietary Fiber	6.5 g	23%
	Total Sugars	7.0 g
Protein		8.5 g	17%
Vitamin D		0.4 mcg	2%
Calcium		116 mg	9%
Iron		2.5 mg	14%
Potassium		444 mg	9%

*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.

Source of Calories

Fat: 532 cal (42.4%%)

Protein: 135 cal (10.8%%)

Carbs: 587 cal (46.8%%)