Vegan Mujaddara
Vegan Mujaddara is a wholesome Middle Eastern dish that combines the earthy richness of brown lentils and fluffy basmati rice, elevated with aromatic spices like cumin and coriander. The star of this recipe is the deeply caramelized onions, which add a sweet and savory depth to every bite. Crafted with simple, plant-based ingredients and topped with fresh parsley and a squeeze of zesty lemon, this dish is as nutritious as it is flavorful. Perfect for busy weeknights or elegant dinner gatherings, this one-pot recipe is easy to prepare and offers a comforting blend of textures and tastes. Whether served as a main course or a hearty side, this vegan mujaddara is sure to impress while remaining entirely gluten-free and vegan-friendly.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 4 cups water
- 1 cup basmati rice
- 4 tablespoons olive oil
- 3 pieces large onions
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground black pepper
- 1.5 teaspoons salt
- 0.5 cup fresh parsley
- 1 unit lemon wedges
Instructions
Rinse the brown lentils under cold water and place them in a medium saucepan with 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a large pot or deep skillet, heat 3 tablespoons of olive oil over medium heat.
Peel the onions and slice them thinly. Add two of the sliced onions to the pot with heated oil and cook, stirring occasionally, until they are deeply browned and caramelized, about 15-20 minutes.
Once the onions are caramelized, remove them from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the uncooked basmati rice and sauté for 2-3 minutes until lightly toasted.
Drain the par-cooked lentils and add them to the pot with the rice.
Add ground cumin, ground coriander, black pepper, and salt to the pot. Stir to combine the spices thoroughly with the rice and lentils.
Pour 2 cups of water into the pot, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice and lentils are tender and all the water has been absorbed.
Chop the fresh parsley roughly.
Once the mujaddara is cooked, gently fluff it with a fork, then fold in the caramelized onions and chopped parsley.
Serve warm with lemon wedges on the side for squeezing over individual servings.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 24.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1817 mg | 39% | |
*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.
