Mujadarra
Mujadarra is a timeless Middle Eastern comfort dish that brings together the wholesome earthiness of lentils, the aromatic warmth of spiced rice, and the irresistible sweetness of deeply caramelized onions. This hearty vegetarian recipe is made with simple pantry staples like brown lentils, white or basmati rice, and fragrant spices such as cumin and cinnamon, creating a perfect balance of flavors and textures. Cooked in vegetable broth for extra depth, the dish is topped with golden-brown onions that lend a rich, sweet-savory finish. Ready in just over an hour, Mujadarra is ideal as a satisfying main course or a flavorful side, and it can be garnished with fresh parsley or a dollop of plain yogurt for added freshness. Perfect for meal prep or weeknight dinners, this nourishing dish is naturally vegan, gluten-free, and irresistibly delicious.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup white or basmati rice
- 3 large yellow onions
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups vegetable broth or water
Instructions
Rinse the brown lentils under cold water until the water runs clear. Set aside.
Peel and thinly slice the onions into half-moons.
In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat.
Add the sliced onions to the pan and cook, stirring occasionally, for 20-25 minutes until deeply caramelized. If the onions begin to stick, add a teaspoon of water at a time to deglaze the pan.
Meanwhile, bring 4 cups of vegetable broth or water to a boil in a medium saucepan.
Add the lentils to the boiling broth or water and reduce the heat to medium-low. Simmer for 15-20 minutes until the lentils are tender but not mushy. Drain any excess liquid and set aside.
In the same saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the ground cumin, ground cinnamon, salt, and black pepper to the oil and stir for 30 seconds until fragrant.
Add the rice to the seasoned oil and stir to coat the grains. Toast the rice for 1-2 minutes.
Pour 2 cups of fresh water or remaining broth into the saucepan with the rice. Stir and bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, gently fluff it with a fork and mix in the cooked lentils.
Serve the lentil-rice mixture on a platter and top with the caramelized onions.
Optionally, garnish with fresh parsley or a dollop of plain yogurt. Serve warm as a main course or side dish.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7328 mg | 319% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 28.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2299 mg | 49% | |
*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.
