Soy-Free Mujaddara
Discover the comforting elegance of Soy-Free Mujaddara, a simplified twist on the classic Middle Eastern dish that's packed with wholesome ingredients. This rustic recipe combines tender lentils, fluffy basmati rice, and golden caramelized onions infused with the warmth of ground cumin. Completely soy-free and vegan-friendly, it’s a harmonious medley of rich, earthy flavors perfect for weeknight dinners or impressive potluck offerings. Ready in just over an hour, this crowd-pleasing dish is easy to prepare and boasts a deliciously satisfying texture. Serve it warm, topped with a sprinkle of fresh parsley for a burst of color and added freshness. Whether served as a hearty main or a flavorful side, Soy-Free Mujaddara is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain white or basmati rice
- 4 cups water
- 4 tablespoons olive oil
- 2 units large onions, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils under cold water and place them in a medium saucepan. Add 2 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer for about 15-20 minutes until the lentils are tender but not mushy. Drain and set aside.
In another medium saucepan, rinse the rice under cold water until the water runs clear. Add the rice to the saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fully cooked. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes, or until the onions are deeply caramelized and golden brown. Be patient as this step is crucial for flavor.
Once the onions are caramelized, add the cooked lentils to the skillet. Stir in the cumin, salt, and black pepper, mixing everything well, and cook for a few more minutes to allow the flavors to meld together.
Add the cooked rice to the lentil and onion mixture, and gently fold everything together until well combined.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the Mujaddara warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 18.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1886 mg | 40% | |
*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.
