Mujaddara

Why You’ll Love This Recipe

• Simple Ingredients: Utilizing pantry staples like lentils, rice, and onions, this dish is both accessible and budget-friendly.

• Rich Flavor: The combination of earthy lentils, aromatic spices, and sweet caramelized onions creates a harmonious and satisfying taste.

• Nutrient-Packed: High in plant-based protein and fiber, Mujaddara is a nourishing option for those seeking a wholesome meal.

• Versatile and Adaptable: Easily customizable to suit various dietary preferences and available ingredients.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Green or brown lentils

• Basmati rice

• Olive oil

• Onions

• Sugar

• Vinegar (apple cider or balsamic)

• Water

• Salt

• Ground coriander

• Paprika

• Ground cumin

• Ground cinnamon

• Red pepper flakes

• Turmeric powder (optional)

• Scallions

• Garlic

• Fresh parsley

• Fresh cilantro (optional)

• Lemon juice

Directions

1. Caramelize the Onions: Slice onions thinly and sauté with olive oil, salt, and sugar over medium heat for about 5 minutes, stirring frequently. Add water, reduce heat to medium-low, and continue cooking for approximately 20 minutes until the onions are golden and soft. Increase heat to high, add vinegar, and stir for an additional 2 minutes. Remove from heat and set aside.

2. Cook the Lentils: Rinse lentils thoroughly. In a pot, bring water to a boil, add lentils and salt, and simmer for 15 to 30 minutes until tender yet firm. Drain and set aside.

3. Cook the Rice: Rinse basmati rice. In another pot, bring water to a boil, add rice and salt, and cook on low heat for 8 to 10 minutes until al dente. Drain and set aside.

4. Combine and Season: In a large skillet, heat olive oil over medium heat. Sauté chopped scallions (reserving green tops for garnish) for 2 minutes. Add pressed garlic, red pepper flakes, ground cumin, ground coriander, cinnamon, paprika, and optional turmeric; cook for an additional minute until fragrant. Stir in cooked lentils, rice, half of the caramelized onions, chopped parsley, and cilantro. Season with salt and black pepper to taste. Cook for a few minutes until well combined and heated through.

5. Serve: Transfer Mujaddara to a serving platter. Top with the remaining caramelized onions and garnish with reserved scallion tops and fresh parsley. Serve warm with lemon wedges and, if desired, a side of yogurt or a fresh salad.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: 10 minutes

• Cooking Time: 30 minutes

• Total Time: 40 minutes

Variations

• Grain Alternatives: Substitute basmati rice with brown rice, jasmine rice, or bulgur for different textures and nutritional profiles.

• Legume Options: While green or brown lentils are traditional, black lentils can be used for a unique twist. Avoid red lentils as they tend to become mushy.

• Spice Adjustments: Customize the spice blend to your preference. Incorporate traditional Lebanese seven-spice mix (Bahārāt) or adjust the levels of cumin, coriander, and cinnamon to taste.

• Herb Enhancements: Fresh mint or dill can be added alongside parsley and cilantro for a refreshing flavor.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in a skillet over medium heat with a splash of water or olive oil, or microwave until warmed through.

• Freezing: Allow Mujaddara to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the origin of Mujaddara?

Mujaddara originates from the Middle East, with the first recorded recipe found in a 13th-century Iraqi cookbook.

How do you pronounce Mujaddara?

Mujaddara is pronounced as "mu-jah-dara."

Can I use canned lentils?

Yes, canned lentils can be used. Drain and rinse them before adding during the combining step.

Is Mujaddara gluten-free?

When prepared with rice, Mujaddara is naturally gluten-free. Ensure all other ingredients, such as spices, are certified gluten-free if necessary.

What dishes pair well with Mujaddara?

Mujaddara pairs well with fresh salads like fattoush or cucumber-tomato salad, and creamy sides like yogurt tahini sauce or tzatziki.

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Mujaddara

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• Author: Ava
• Total Time: 40 minutes
• Yield: 4 Servings
• Diet: Vegetarian

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Description

Mujaddara is a classic Middle Eastern dish made with lentils, rice, and caramelized onions, seasoned with warm spices for a rich, earthy flavor. This hearty, budget-friendly meal is naturally vegan, gluten-free, and packed with plant-based protein. Serve it with a fresh salad, yogurt sauce, or warm pita for a complete, satisfying meal.

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Ingredients

• Lentils: Green or brown lentils
• Rice: Basmati rice (or substitute with jasmine, brown rice, or bulgur)
• Onions: Thinly sliced for caramelization
• Olive oil
• Seasonings & Spices: Salt, ground coriander, cumin, paprika, cinnamon, red pepper flakes, turmeric (optional)
• Aromatics & Herbs: Scallions, garlic, fresh parsley, cilantro (optional)
• Acid: Apple cider or balsamic vinegar, lemon juice
• Sweetener: Sugar (to help caramelize onions)
• Water

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Instructions

• Caramelize the Onions

  • Sauté sliced onions in olive oil, salt, and sugar over medium heat for 5 minutes.
  • Add water, reduce heat, and cook for 20 minutes until golden.
  • Increase heat, add vinegar, stir for 2 minutes, then remove from heat.

• Cook the Lentils

  • Rinse lentils, boil in salted water for 15-30 minutes until tender.
  • Drain and set aside.

• Cook the Rice

  • Rinse basmati rice and cook in boiling salted water for 8-10 minutes.
  • Drain and set aside.

• Combine & Season

  • In a skillet, heat olive oil, sauté scallions for 2 minutes.
  • Add garlic, spices, and cook for another minute.
  • Stir in lentils, rice, half of the caramelized onions, parsley, and cilantro.
  • Season to taste and heat through.

• Serve

  • Transfer to a serving platter, top with remaining caramelized onions.
  • Garnish with scallion greens and parsley. Serve warm with lemon wedges.

Notes

• Grain Variations: Swap rice for bulgur, brown rice, or quinoa.
• Lentil Alternatives: Use black lentils, but avoid red lentils.
• Spice Customization: Adjust cumin, cinnamon, or try Lebanese seven-spice.
• Storage: Refrigerate for up to 5 days or freeze for 3 months.

• Prep Time: 10 minutes
• Cook Time: 30minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern