Description
A cozy and filling Middle Eastern dish made from lentils, rice, and crispy onions, perfect for an easy weeknight dinner.
Ingredients
- 1 cup brown or green lentils
- 1 cup long grain white rice or basmati rice
- 2 to 3 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
- Optional: pinch of cinnamon, pinch of allspice, bay leaf
- 4 cups water or broth
Instructions
- Start by rinsing the lentils under cold water.
- Add the lentils to a pot with 3 cups of water and bring it to a boil.
- Simmer the lentils for about 15 minutes until they are tender but still have a bite.
- Meanwhile, heat olive oil in a skillet over medium heat.
- Sauté the sliced onions until they turn golden brown, stirring frequently (about 10-15 minutes).
- Combine the rice, cooked lentils, and additional water/broth (1 cup) into the skillet with the onions.
- Sprinkle in cumin, salt, and pepper (and optional spices) and stir well.
- Cover the skillet and reduce heat to low, cooking for about 20 minutes until the rice is tender and has absorbed the liquid.
- Fluff the Mujadara with a fork and serve with crispy onions on top.
Notes
Serve Mujadara with a simple salad, yogurt sauce, or pickles for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern