Mujaddara

Name: Mujaddara
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Brown Lentils, rinsed; 1 cup Long-Grain White Rice, rinsed; 3 large Onions, thinly sliced; 6 tbsp Olive Oil; 1 tsp Ground Cumin; 1 1/2 tsp Salt, to taste; 1/2 tsp Pepper (Black); 900ml Water; 1 cup Plain Yogurt; 1 Lemon, cut into wedges; Some Fresh Parsley, chopped

Mujaddara is a comforting Middle Eastern dish of tender brown lentils and fluffy long-grain rice, crowned with sweet, deeply caramelized onions. Earthy cumin and a squeeze of lemon in a cooling yogurt make it bright and satisfying — simple, humble ingredients that combine into a richly flavored, homey meal.

Mujaddara is a comforting Middle Eastern dish of tender brown lentils and fluffy long-grain rice, crowned with sweet, deeply caram... Show more

Traditional Middle Eastern Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

50 min

Price

0,77 €

Calories

629 kcal

vegetarian

easy

meal prep

one pot

Method

Prep the vegetables

Trim and peel the Onion, then slice it into very thin half-moons. Chop the Fresh Parsley and cut the Lemon into wedges, then set everything aside for serving.

Rinse the grains

Rinse the Brown Lentils and Long-Grain White Rice separately under cool running water until the water runs mostly clear. Drain them well so they do not carry extra water into the pot.

Caramelize the onions

Heat the 6 tablespoons of Olive Oil in a wide pot over medium heat. Add the onion slices and cook, stirring often, until they turn deep golden brown and sweet, with a few crisp edges, about 20 to 25 minutes. Scoop out about half of the onions and set them aside; leave the rest in the pot.

Cook the lentils and rice

Stir the rinsed lentils and 900 ml of Water into the pot with the onions. Bring it to a boil, then lower the heat and simmer until the lentils are just tender, about 15 minutes. Stir in the rice, 1 teaspoon of Ground Cumin, 1 1/2 teaspoons of Salt, and 1/2 teaspoon of Pepper (Black), cover, and simmer gently for 15 minutes more, until the liquid is absorbed and the rice is fluffy.

Let it rest

Turn off the heat and let the pot sit, covered, for 5 minutes. This last pause lets the rice finish steaming and makes the mujaddara easier to fluff.

Assemble and serve

Fluff the rice and lentils with a fork, spoon into bowls, and top with the reserved onions. Serve each bowl with a spoonful of Plain Yogurt on the side, plus the lemon wedges and chopped parsley for squeezing and sprinkling.