Name: Mujadara (Lentils and Rice)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 4 large onions (white or yellow); 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried lentils (green or brown) + 4 cups water + 1 teaspoon salt to cook; ½ cup basmati rice + 3 cups water + ½ teaspoon salt to cook; 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 (or more to taste); ½ teaspoon salt (or more to taste); ⅛ teaspoon black pepper; 2 tablespoons flat-leaf parsley (chopped); 2 tablespoons cilantro (chopped, optional); 4 wedges lemon; 1 cup yogurt tahini sauce (or plain Greek yogurt)

Description

A beloved Middle Eastern dish combining lentils, rice, and caramelized onions for a hearty and nutritious meal.

Ingredients

Scale

4 large onions (white or yellow)
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
1 cup water
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown) + 4 cups water + 1 teaspoon salt to cook
½ cup basmati rice + 3 cups water + ½ teaspoon salt to cook
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 (or more to taste)
½ teaspoon salt (or more to taste)
⅛ teaspoon black pepper
2 tablespoons flat-leaf parsley (chopped)
2 tablespoons cilantro (chopped, optional)
4 wedges lemon
1 cup yogurt tahini sauce (or plain Greek yogurt)

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Instructions

Thinly slice the onions and caramelize with olive oil, sugar, and salt in a skillet over medium heat until golden, then simmer with water for 20 minutes.
In a separate pot, cook lentils in boiling water with salt until tender, about 15-30 minutes, then drain.
Cook basmati rice in boiling salted water until al dente, about 8-10 minutes, then drain.
In the same skillet, add extra virgin olive oil and sauté scallions for 2 minutes. Add garlic, spices, lentils, rice, half of the onions, parsley, cilantro, salt, and pepper. Mix and heat for a few minutes.
Serve on a platter, topped with remaining onions and scallion tops, with lemon wedges and yogurt on the side.

Notes

Mujadara can be made in advance and stored in the fridge for up to 5 days. Reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg