LunchDinnerMain Course

Mujadara (Lentils & Rice)

Name: Mujadara (Lentils & Rice)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 180 g brown lentil rinsed; 200 g basmati rice rinsed; 3 pcs yellow onion thinly sliced; 60 ml olive oil; 1 tsp cumin ground; 0.5 tsp coriander ground; 1 tsp salt; 0.5 tsp black pepper freshly ground; 720 ml water; 2 tbsp fresh parsley chopped

Mujadara is a comforting and nutritious Middle Eastern dish made with lentils, rice, and caramelized onions. It's a staple vegan meal, perfect for a hearty lunch or dinner. The sweetness of the onions perfectly complements the earthy lentils and fluffy rice.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 511 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

180 gbrown lentil, rinsed
200 gbasmati rice, rinsed
3 pcsyellow onion, thinly sliced
60 mlolive oil
1 tspcumin, ground
0.5 tspcoriander, ground
1 tspsalt
0.5 tspblack pepper, freshly ground
720 mlwater

garnish

2 tbspfresh parsley, chopped

Equipment

large pot · fork · knife · cutting board · dutch oven

The method

Step by step

1
Heat half of the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes until deeply caramelized and dark golden brown.
About 25 min
Cook’s note: Don't rush this step; the caramelization of the onions is key to the flavor of mujadara.
3
Remove about half of the caramelized onions from the pot and set aside for garnish.
About 1 min
4
Add the remaining olive oil, cumin, coriander, salt, and black pepper to the pot with the remaining onions.
5
Stir for 1 minute until fragrant.
About 1 min
6
Add the rinsed brown lentils and water to the pot.
7
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
About 15 min
8
Stir in the rinsed basmati rice, cover again, and continue to simmer for another 15-20 minutes, or until the water is absorbed and the rice and lentils are tender.
About 20 min
Cook’s note: Avoid lifting the lid too often to ensure even cooking.
9
Remove the pot from heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to steam and become fluffy.
10
Fluff the mujadara gently with a fork.
About 1 min
11
Serve warm, garnished with the reserved caramelized onions and fresh parsley.
Cook’s note: A dollop of vegan yogurt or a squeeze of lemon juice can be a nice addition.

Per serving

Nutrition

75%Score

Calories: 511.4kcal
Protein: 16.1g
Carbs: 78.7g
Fat: 14.9g
Fibre: 7.4g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mujadara in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.