This simple Middle Eastern dish, Mujadara, packs loads of flavor. Cooked rice and lentils are cooked with caramelized onions and garnished with sliced sautéed onions. It’s a satisfying dish you could make for a meat-free meal or side dish.
Recipe Variations
- Add browned ground lamb, beef, or turkey for a more substantial, protein-packed dish.
- Spice the dish with a dash of ground cumin, to taste, and toss it with some fresh chopped mint or cilantro.
- Instead of rice, use cooked quinoa or bulgur in the dish.
Mujadara (Lentils and Rice)
Enjoy the flavors of mujadara lentils and rice. This simple Middle Eastern dish is made with caramelized onions, rice, and lentils.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: vegetarian
- Cuisine: Middle Eastern
Ingredients
Scale
- 5 medium yellow onions, peeled divided
- 3 tablespoons olive oil, divided
- 1 cup lentils
- 3 1/2 cups cold water
- 1 cup long-grain rice
- 2 teaspoons salt
Instructions
- Dice 3 of the onions. Heat a large, heavy skillet and add 2 tablespoons of the olive oil and the diced onions. Cook, stirring frequently, for 10 to 15 minutes until browned and caramelized. Remove to a bowl or plate and set aside.
- Combine the lentils and water in a large covered pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Add the cooked onion to the lentils, along with the rice and salt. Cover and simmer for 20 minutes, until the rice and lentils are soft. Remove from heat and let stand for 5 minutes.
- While cooking rice and lentils, slice the remaining 2 onions thinly into rings. Heat the skillet again and sauté them in the remaining oil.
- To serve, top the lentils with the sautéed onion rings.
- This is a flavorful dish and very good served hot or cold.
