Description
Mujadara is a comforting Middle Eastern dish made with lentils and rice flavored with warm spices, caramelized onions, and fresh herbs.
Ingredients
- 4 large onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
- 1 cup dried lentils (green or brown)
- 4 cups water and 1 teaspoon salt (for cooking lentils)
- 1/2 cup basmati rice
- 3 cups water and 1/2 teaspoon salt (for cooking rice)
- 1 tablespoon extra virgin olive oil
- 4 scallions, finely chopped
- 2 cloves garlic, pressed
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric powder (optional)
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped (optional)
- 4 lemon wedges (for serving)
- 1 cup yogurt or yogurt tahini sauce (for serving)
Instructions
- Slice onions thinly and sauté in olive oil with salt and sugar for about 5 minutes.
- Add water and simmer on medium-low heat for about 20 minutes until liquid evaporates.
- Increase heat, add vinegar, stir for 2 minutes, then set aside.
- Boil lentils in salted water for 15–30 minutes until tender but intact. Drain.
- Boil basmati rice in salted water for 8–10 minutes until al dente. Drain.
- Heat olive oil in a large skillet and sauté scallions for 2 minutes.
- Add garlic, paprika, coriander, cumin, cinnamon, turmeric, and red pepper flakes. Cook until fragrant.
- Stir in lentils, rice, half the caramelized onions, parsley, cilantro, salt, and black pepper.
- Sauté until everything is well combined and heated through.
- Serve on a platter topped with the remaining caramelized onions, scallion tops, and parsley.
- Serve with lemon wedges and yogurt or yogurt tahini sauce.
Notes
- You can cook the onions, lentils, and rice up to 3 days in advance.
- Substitute brown rice, jasmine rice, or canned lentils if needed.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern