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Mujadara (Lentils and Rice) Recipe

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★★★★★

4.9 from 119 reviews

Mujadara is a classic Middle Eastern dish made with lentils, rice, and caramelized onions, offering a hearty, comforting, and flavorful vegan meal. This aromatic blend of spices and fresh herbs enhances the earthy lentils and fluffy rice, making it a perfect centerpiece dish served with tangy yogurt and lemon wedges.

Ingredients

Scale

Caramelized Onions

  • 4 large onions (white or yellow), thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 1 cup water
  • 1 tablespoon apple cider or balsamic vinegar

Other Ingredients

  • 1 cup dried green or brown lentils, rinsed
  • 4 cups water (for cooking lentils)
  • 1 teaspoon salt (for cooking lentils)
  • ½ cup basmati rice, rinsed
  • 3 cups water (for cooking rice)
  • ½ teaspoon salt (for cooking rice)
  • 1 tablespoon extra virgin olive oil
  • 4 scallions, finely chopped (reserve green tops for garnish)
  • 2 cloves garlic, pressed or grated
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder (optional, not traditional)
  • ⅛ teaspoon red pepper flakes (adjust to taste)
  • ½ teaspoon salt (or more, to taste)
  • ⅛ teaspoon black pepper
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons cilantro, chopped (optional)

Serving Suggestions

  • 4 wedges lemon
  • 1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

  1. Caramelize Onions: Thinly slice 4 large onions. Heat 1 tablespoon olive oil in a pan, add onions with ¾ teaspoon salt and 1 tablespoon sugar. Sauté for 5 minutes, then add 1 cup water and simmer on medium-low for 20 minutes until liquid evaporates. Increase heat to high, add 1 tablespoon vinegar and stir for 2 minutes. Turn off heat and set aside.
  2. Cook Lentils: Bring 4 cups water to a boil, add 1 teaspoon salt and 1 cup rinsed lentils. Reduce heat and simmer for 15-30 minutes until lentils are tender but intact. Drain and set aside.
  3. Cook Rice: Bring 3 cups water to a boil with ½ teaspoon salt. Add ½ cup rinsed basmati rice and cook on low heat for 8-10 minutes until rice is al dente. Drain and set aside.
  4. Make Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add the chopped scallions (reserve green tops), sauté for 2 minutes. Add pressed garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), and red pepper flakes. Sauté for an additional minute until fragrant.
  5. Combine Ingredients: Add cooked lentils, cooked rice, half of the caramelized onions, chopped parsley, and cilantro to the skillet. Season with ½ teaspoon salt and ⅛ teaspoon black pepper. Stir and sauté for a few minutes until everything is heated through and well combined. Adjust salt to taste.
  6. Serve: Arrange the dish on a large platter topped with the remaining caramelized onions, reserved scallion tops, and parsley. Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt. Optionally, pair with fresh salads like fattoush, Shirazi salad, or cucumber-tomato salad.

Notes

  • Turmeric is optional and not traditional but adds color and subtle flavor.
  • Lentils should be tender but not mushy; check during cooking to avoid overcooking.
  • Use basmati rice for fluffy grains that separate well.
  • Adjust red pepper flakes and salt to your taste preferences.
  • This dish is vegan, protein-rich, and suitable for a vegetarian diet.
  • Serve with tangy yogurt or yogurt tahini sauce to complement the earthy flavors.
  • Caramelized onions add a sweet depth that is crucial for authentic flavor.

Keywords: Mujadara, Lentils and Rice, Middle Eastern Vegetarian, Vegan Lentil Recipe, Caramelized Onions, Easy Lentil Dish

Find it online: https://tastemadebyclara.com/mujadara-lentils-and-rice-recipe/