Mujadarah Lentils with Rice Middle East Palestine
Discover the comforting flavors of Mujadarah, a beloved Palestinian dish of perfectly cooked lentils and fluffy rice, elevated by the rich sweetness of caramelized onions. This vegan and protein-packed recipe highlights staple ingredients like brown or green lentils, aromatic cumin, and golden onions, making it a wholesome, budget-friendly meal. Ready in just under an hour, Mujadarah is an ideal choice for busy weeknights or a cozy family dinner that doesn’t compromise on flavor. Serve it topped with buttery caramelized onions, fresh parsley for a pop of color, and a dollop of creamy yogurt for a tangy side. Simple, savory, and satisfying, this traditional Middle Eastern favorite delivers an authentic taste of Palestine with every bite!
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 1 cup White long-grain rice
- 2 large Yellow or red onions
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 4 cups Water
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 cup Plain yogurt (optional, for serving)
Instructions
Start by rinsing the lentils under cold water to remove any debris. Place them in a medium-sized pot with 3 cups of water and bring to a boil.
Reduce the heat and let the lentils simmer for 15 minutes until they are slightly tender but not fully cooked. Drain and set them aside.
While the lentils are simmering, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Peel and thinly slice the onions into fine rings. Heat 4 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium heat.
Add the sliced onions to the skillet and cook, stirring occasionally, until deeply caramelized and golden-brown, about 20-25 minutes. Once done, set aside half the onions for garnish.
Add the partially cooked lentils, rinsed rice, 1.5 teaspoons of salt, 1 teaspoon of cumin, and 0.5 teaspoon of black pepper to the pot with the remaining caramelized onions. Stir well to combine.
Pour in 4 cups of water, bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice and lentils are tender and all water has been absorbed.
Once cooked, remove the pot from heat and let it sit, covered, for 10 minutes to allow the flavors to meld.
Fluff the lentil and rice mixture with a fork before transferring to a serving dish. Garnish with the reserved caramelized onions and chopped parsley, if using.
Serve hot, optionally accompanied by plain yogurt on the side for a tangy contrast.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 514 mg | 40% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1621 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.
