Mujaddara
Discover the comforting charm of Mujaddara, a classic Middle Eastern dish that combines tender lentils, fluffy white rice, and deeply caramelized onions into a symphony of earthy, savory flavors. Enhanced with warm spices like cumin, coriander, and cinnamon, this wholesome vegetarian recipe is a celebration of simplicity and depth. Perfect for weeknight dinners or elegant gatherings, Mujaddara is easy to prepare, budget-friendly, and packed with nutrients. Each bite is elevated by the caramelized onions and a touch of fresh parsley, while optional lemon wedges add a bright citrusy finish. Ready in just over an hour, this recipe is your answer for a satisfying, plant-based meal that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 4 cups water
- 1 cup long-grain white rice
- 2 large onions
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
- 4 optional lemon wedges
Instructions
Rinse the lentils under cold water and drain.
Place the lentils and 4 cups of water in a medium saucepan. Bring to a boil over high heat, then lower the heat to medium and simmer for 15 minutes until the lentils are partially cooked. Drain and set aside.
While the lentils are cooking, finely slice the onions.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized, about 25-30 minutes.
Remove half of the caramelized onions and set them aside for topping.
Add the rice to the skillet with the remaining onions and stir to coat the rice in the onion and oil mixture.
Add the partially cooked lentils, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the rice and onion mixture. Stir to combine.
Pour in 2 cups of water, and bring to a boil. Lower the heat to a simmer, cover the skillet, and cook for 20 minutes, or until the rice is tender and the water is absorbed.
Turn off the heat and let the mujaddara sit, covered, for an additional 5 minutes.
Fluff the rice and lentil mixture with a fork, and adjust seasoning if needed.
Garnish with the reserved caramelized onions and chopped fresh parsley.
Serve warm, with optional lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 17.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1494 mg | 32% | |
*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.
