Sugar-Free Mujaddara
Experience the timeless comfort of Sugar-Free Mujaddara, a hearty and wholesome Middle Eastern dish featuring tender lentils, fluffy rice, and deeply caramelized onions. Perfectly spiced with a blend of ground cumin, coriander, cinnamon, and allspice, this recipe is naturally free of added sugars, making it ideal for those seeking vibrant, clean eating options. With the option to use white or brown rice, you can tailor it to your preferred level of nuttiness and texture. Topped with fresh parsley and golden, crispy onions for added depth, this balanced dish is rich in plant-based protein and bursting with savory flavors. Whether served as a satisfying main course or paired as a side, Sugar-Free Mujaddara is an easy, nutrient-packed addition to your repertoire of healthy, flavorful meals.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain white or brown rice
- 4 cups water
- 4 tablespoons olive oil
- 2 large onions
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 15 minutes or until the lentils are just tender. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water. In another saucepan, bring 2 cups of water to a boil, add a pinch of salt, then stir in the rice. Cover, reduce the heat to low, and cook for about 15-20 minutes for white rice or 40-45 minutes for brown rice, until all the water is absorbed and the rice is tender. Set aside.
In a large skillet, heat the olive oil over medium heat. Peel and slice the onions thinly, then add them to the skillet. Sauté for about 15-20 minutes, stirring frequently, until the onions are deeply caramelized and golden brown. Remove a few tablespoons of onions for garnish and set aside.
Add the cooked lentils and rice to the skillet with the remaining caramelized onions. Stir in the ground cumin, coriander, cinnamon, allspice, salt, and pepper, mixing everything well to combine the flavors.
Continue to cook the mixture on low heat for another 5-10 minutes, stirring occasionally, to ensure the flavors meld together beautifully.
Transfer the Mujaddara to a serving dish and garnish with the reserved caramelized onions and fresh parsley.
Serve warm as a main dish or a side accompaniment.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 17.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1498 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.
