Palestinian Lentils and Rice with Crispy Onions
Discover the comforting flavors of Palestinian Lentils and Rice with Crispy Onions, also known as Mujadara, a beloved Middle Eastern dish that's both hearty and wholesome. This simple yet flavorful recipe combines tender green or brown lentils, fragrant basmati or long-grain rice, and a warm blend of cumin and cinnamon, all brought to life with golden-crisp caramelized onions. Perfect as a vegetarian main or side dish, this recipe is naturally nutritious, budget-friendly, and comes together in just under an hour. For the perfect finish, garnish with fresh parsley and pair with a dollop of creamy yogurt to balance the earthy spices. Whether you're looking for a comforting weeknight dinner or a dish that shines on the table, this timeless recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 4 cups Water
- 6 tablespoons Olive oil
- 3 large Yellow onion
- 1 cup Rice (preferably basmati or long-grain white rice)
- 2 teaspoons Ground cumin
- 0.5 teaspoons Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 cup Plain yogurt (optional, for serving)
Instructions
Rinse the lentils under cold water, then place them in a medium saucepan along with 4 cups of water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes. Drain the lentils and set them aside.
While the lentils are cooking, peel and thinly slice the onions. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring often, until they are deep golden brown and crispy, about 20-25 minutes. Remove the onions from the skillet and transfer them to a plate lined with paper towels to drain. Sprinkle with a pinch of salt and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and reduce the heat to medium. Rinse the rice under cold water until the water runs clear, then add it to the skillet. Cook the rice for 1-2 minutes, stirring frequently, until lightly toasted.
Add the partially cooked lentils to the skillet with the rice. Stir in the ground cumin, cinnamon, salt, and black pepper. Pour in 2 cups of water and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
Fluff the rice and lentil mixture with a fork. Transfer to a serving platter or bowl, then top with the crispy onions.
Garnish with fresh parsley, if using, and serve with plain yogurt on the side if desired.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4842 mg | 211% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 28.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 434 mg | 33% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1767 mg | 38% | |
*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.
