Mujaddarah Lentil and Rice Pottage
Discover the comforting flavors of Mujaddarah Lentil and Rice Pottage, a beloved Middle Eastern classic that's as hearty as it is fragrant. This vegan-friendly dish combines tender green or brown lentils, fluffy long-grain rice, and a medley of warm spices like cumin and cinnamon, all brought together with rich, caramelized onions. Perfectly balanced and naturally wholesome, this one-pot meal is an excellent source of plant-based protein. The recipe is simple yet satisfying, with a total cook time of under an hour, making it ideal for weeknight dinners or meal prep. Serve it garnished with fresh parsley and a dollop of creamy yogurt for a delightful contrast, or enjoy it on its own as a filling main course. With its harmonious blend of ingredients and timeless appeal, Mujaddarah is a must-try dish for fans of global cuisine.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 1 cup long-grain white or basmati rice
- 3 large 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)
- plain yogurt (optional, for serving)
Instructions
Rinse and drain the lentils in cool water, removing any debris.
In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. The lentils should be tender but not fully cooked. Drain and set aside.
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
Peel and slice the onions into thin rings. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until caramelized and golden brown, about 20-25 minutes. Remove half of the onions and set them aside for garnish.
In the same skillet with the remaining onions, stir in the cumin, cinnamon, and black pepper. Cook for 1 minute until fragrant.
Add the partially cooked lentils to the skillet along with the rice, 2 cups of water, and 2 teaspoons of salt. Stir everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice and lentils are fully cooked and the water is absorbed.
Remove the pot from heat and let it sit covered for 5 minutes to allow the flavors to meld.
Fluff the Mujaddarah with a fork and transfer to a serving platter. Top with the reserved caramelized onions.
Garnish with chopped parsley, if desired, and serve warm as-is or with a side of plain yogurt.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 467 mg | 10% | |
*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.
