Mujadrah Lentils and Rice
Savor the comforting flavors of Mujadrah Lentils and Rice, a beloved Middle Eastern dish that's as hearty as it is fragrant. This vegetarian recipe combines tender brown lentils and fluffy basmati rice, simmered with warm spices like cumin and cinnamon for a perfectly balanced, aromatic base. The true star of this dish is the deeply caramelized onions, which add a rich sweetness and an irresistible golden touch. Simple yet satisfying, Mujadrah is made with pantry staples, takes just an hour to prepare, and is both budget-friendly and nutritious. Garnish with fresh parsley for a pop of color and serve alongside creamy plain yogurt for a tangy contrast. Perfect as a main course or side dish, this classic recipe is a must-try for fans of plant-based comfort food.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup white rice (e.g., basmati or long grain)
- 3 large yellow onions
- 4 tablespoons vegetable oil or olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups water (or vegetable broth)
- 2 tablespoons fresh parsley (optional, for garnish)
- 0.5 cup plain yogurt (optional, for serving)
Instructions
Rinse the brown lentils in cold water and drain. Set aside.
Rinse the rice in cold water until the water runs clear. Set aside.
Peel the onions and slice them into thin rings or half-moons.
In a large skillet or heavy-bottomed pot, heat 3 tablespoons of vegetable oil over medium heat.
Add the sliced onions to the skillet and cook, stirring frequently, until they turn deep golden brown and caramelized. This will take about 25–30 minutes. Reduce heat if necessary to prevent burning. Transfer the caramelized onions to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Stir in the cumin, cinnamon, salt, and black pepper, and cook for 30 seconds to release their aromas.
Add the lentils and 3 cups of water (or vegetable broth) to the skillet. Bring to a boil, then reduce the heat to low. Cover the skillet and simmer the lentils for about 15 minutes.
Stir in the rinsed rice and an additional 1 cup of water (or broth). Cover and cook on low heat for another 15 minutes, or until the lentils and rice are tender and all the liquid is absorbed.
Remove the skillet from heat and let the lentils and rice sit, covered, for another 5 minutes to steam.
Fluff the lentils and rice with a fork and transfer to a serving dish. Top with the caramelized onions.
Garnish with fresh parsley if desired and serve warm with plain yogurt on the side.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 29.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 352 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1695 mg | 36% | |
*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.
