Go Back
–+ servings
Mujadara (Lentils and Rice)

Mouthwatering Mujadara: Comforting Lentils and Rice Delight

Mujadara (Lentils and Rice) is a hearty and comforting dish that combines lentils and rice for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramelized Onions
  • 3 medium Onions Slice them thinly for even caramelization.
  • 2 tbsp Olive oil Use high-quality oil for a richer taste.
  • 1 tbsp Sugar Helps to deepen the color and sweetness.
  • 1 tsp Salt Balances the flavors.
  • 1 cup Water Aids in the cooking process.
  • 1 tbsp Vinegar Adds acidity.
For the Mujadara Base
  • 1 cup Dried lentils Packed with protein.
  • 4 cups Water Essential for cooking the lentils.
  • 1 tsp Salt Ensures the lentils are well-seasoned.
  • 1 cup Basmati rice Complements the lentils beautifully.
For the Flavorful Spices
  • 2 tbsp Extra virgin olive oil Adds richness to the dish.
  • 3 stalks Scallions Adds crisp freshness.
  • 3 cloves Garlic Adds aromatic warmth.
  • 1 tsp Paprika Introduces subtle warmth.
  • 1 tsp Coriander Contributes a citrusy note.
  • 1 tsp Cumin Brings earthy depth.
  • 1 tsp Cinnamon Adds warmth and sweetness.
  • 1/2 tsp Turmeric powder Lends vibrant color.
  • 1/4 tsp Red pepper flakes For a bit of heat.
  • 1/2 tsp Black pepper Adds spice and complexity.
For the Finishing Touches
  • 1/4 cup Flat-leaf parsley Adds color and freshness.
  • 1/4 cup Cilantro Brightens the dish.
  • 1 large Lemon wedges Adds brightness.
  • 1 cup Yogurt Enhances texture.

Equipment

  • Large pan
  • separate pot
  • another pot
  • large bowl

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pan over medium heat, add sliced onions, and sauté for 15-20 minutes until caramelized.
  2. Sprinkle sugar and salt onto the onions, stir gently, and add water and vinegar. Cook for a few more minutes.
  3. In a separate pot, combine dried lentils, 4 cups of water, and 1 tsp of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes.
  4. In another pot, combine basmati rice, 3 cups of water, and 1/2 tsp salt. Bring to a boil, cover, and steam until fluffy, about 15 minutes.
  5. In a large bowl, mix cooked lentils, rice, extra virgin olive oil, scallions, garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes, salt, and black pepper.
  6. Serve Mujadara with chopped parsley and cilantro, lemon wedges, and yogurt for a delightful finishing touch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 700mgFiber: 15gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

For ideal texture, avoid overcooking lentils and ensure rice is properly rinsed before cooking. Garnish with fresh herbs and lemon before serving.

Tried this recipe?

Let us know how it was!