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Mujadara

A comforting and hearty Middle Eastern dish featuring lentils and rice, infused with warm spices and topped with caramelized onions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

Onions
  • 1 1 onion (finely chopped) Adds sweetness and layers of flavor.
  • 4 4 onions Caramelized for topping.
Oils and Seasoning
  • 4 tablespoons 4 tablespoons olive oil (extra virgin) To caramelize onions.
  • 1/2 cup 1/2 cup olive oil (extra virgin) Used for sautéing.
  • 2 teaspoons 2 teaspoons ground cumin Enhances the Middle Eastern character.
  • 2.25 teaspoons 2.25 teaspoons salt Key for balancing flavors.
  • 1/2 teaspoon 1/2 teaspoon black pepper Adds touch of spice.
  • 1 teaspoon 1 teaspoon salt Additional seasoning for lentils and rice.
Lentils and Rice
  • 2 cups 2 cups brown or green lentils Provides hearty texture.
  • 2 cups 2 cups long-grain basmati rice Perfect pairing for lentils.
Liquid Ingredients
  • 8 cups 8 cups water or broth (vegetable or chicken) Brings all ingredients together.
  • 1 1 bouillon cube (vegetable or chicken) For added richness and umami.

Method
 

Preparation
  1. Slice the onions thinly using a sharp knife or mandolin.
  2. In a large sauté pan on medium heat, pour in four tablespoons of olive oil.
  3. Add the sliced onions with salt, gently stirring, then cover and let them wilt for about 10 minutes.
  4. After 10 minutes, uncover and stir the onions every 1-2 minutes. Cook for roughly 30 minutes until they’re deeply golden.
  5. Remove the caramelized onions with a slotted spoon and place on paper towels.
Cooking Lentils and Rice
  1. In a medium-sized non-stick pot, heat up the remaining olive oil over medium heat.
  2. Add the chopped onions and sauté until softened, about 4-5 minutes.
  3. Add the lentils along with the bouillon cube and all the water or broth. Bring to a rolling boil.
  4. Cover the pot and let the lentils simmer until they’re almost cooked through, approximately 10 minutes.
  5. While the lentils cook, wash and rinse the rice several times, ensuring it’s thoroughly drained.
  6. After 10 minutes, stir in the rice, salt, pepper, and cumin to the pot with lentils. Bring it back to a boil.
  7. Reduce heat to low, cover with a tight-fitting lid and let it cook for 20 minutes.
  8. After 20 minutes, turn off the heat. Gently fluff the rice with a fork, cover, and let it rest for an additional 10 minutes.
Serving
  1. Plate the Mujadara, crown it with caramelized onions, and serve alongside a fresh salad and yogurt.

Notes

For perfectly caramelized onions, patience is key. A lower heat can help prevent burning. Consider adding herbs like parsley or coriander for freshness. Try incorporating spices like cinnamon or allspice for enhanced flavor.