A traditional vegetarian mujadara with lentils, rice, and deeply caramelized onions for rich, savory flavor.
By mansi
Servings
4
1 cup Green or brown lentils
1 cup Long-grain white rice
4 piece Large yellow onions
0.33 cup Olive oil
1.5 tsp Ground cumin
1 tsp Ground coriander
0.5 tsp Ground cinnamon
0.25 tsp Ground allspice
0.5 tsp Black pepper
1.5 tsp Salt
3.5 cup Water
0.25 cup Fresh parsley (garnish)
0.5 cup Plain yogurt (to serve, optional)
1 piece Lemon
Calories
734 kcal
Protein
19g
Carbs
86g
Fat
37g
Fiber
10g
Sugar
3g
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Caramelize the Onions
1. Thinly slice all the onions into half-moons. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onions with a pinch of salt and stir to coat. Cook, stirring every 5 minutes, for 35–45 minutes, reducing the heat to medium once they start to soften. Continue cooking until the onions are deeply golden brown and jammy — almost dark. Patience is key here; this is the soul of the dish. Remove about one-third of the caramelized onions and set aside for topping.
4 piece Large yellow onions,
0.3 cup Olive oil,
1.5 tsp Salt
Cook the Lentils
2. While the onions are caramelizing, rinse the lentils under cold water. Add them to a small saucepan with enough cold water to cover by 5 cm (2 inches). Bring to a boil, then reduce heat and simmer for 12–15 minutes until just barely tender — they should still hold their shape. Drain and set aside.
1 cup Green or brown lentils
Build & Simmer Mujadara
3. To the pot of remaining caramelized onions, add the ground cumin, ground coriander, ground cinnamon, ground allspice, and black pepper. Stir and toast the spices in the onion oil for 1–2 minutes until fragrant. Add the rinsed rice and stir to coat each grain in the spiced oil for 1 minute.
1 cup Long-grain white rice,
1.5 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground cinnamon,
0.2 tsp Ground allspice,
0.5 tsp Black pepper
4. Add the par-cooked lentils to the pot along with the water and salt. Stir to combine, bring to a boil, then reduce heat to the lowest setting. Cover tightly with a lid and cook for 18–20 minutes until the rice and lentils are fully cooked and all liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.
1 cup Green or brown lentils,
1.5 tsp Salt,
3.5 cup Water
5. Fluff the mujadara gently with a fork. Taste and adjust salt and pepper. Squeeze over the juice of the lemon and stir gently. Spoon into a serving dish, top with the reserved caramelized onions, and scatter over the fresh parsley. Serve warm with a dollop of plain yogurt alongside if desired.
0.2 cup Fresh parsley (garnish),
0.5 cup Plain yogurt (to serve, optional),
1 piece Lemon
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By mansi