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A white bowl with scalloped edges filled with mujadara (Middle Eastern rice and lentils dish)

Mujadara - Rice and Lentils


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 minutes
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 5.5 cups 1x
  • Diet: Vegan

Description

Mujadara is a traditional Middle Eastern dish made with rice, lentils, and fried onions. It's a simple and easy vegan dish, but still filling and delicious.


Scale

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 large sweet onions, diced
  • 1 cup of lentils, picked and rinsed (see note 1)
  • 1 cup parboiled rice
  • 2 tsp sea salt 

Instructions

To cook Lentils and rice separately for a fluffier mujadara:

  1.  Heat the olive oil in a medium pot. Add the onions and cook over medium-high heat for about 10 minutes, or until golden, stirring frequently.  If you see that the onions are starting to burn or stick to the pan, add 2 tablespoons of water and continue cooking. Add more water ( 2 tablespoons at a time), if necessary
  2. Add 3 cups of water, and bring to a boil. Add the lentils and 1 tsp of the salt
  3. Bring to a boil and lower the heat to a low boil. Cook, covered, until tender about 20-25 minutes. Depending on which type of lentils you're using, they might need more cooking time. Lentils should be tender, but not mushy
  4. While the lentils are cooking, bring 2 cups of water to a boil in a separate pot. Add 1 tsp of the remaining salt. Add the parboiled rice and bring to a boil. Cover the pot and simmer for 20 minutes or until all the water has been absorbed and the rice is cooked
  5. Once both rice and lentils are cooked, let them cool slightly and gently combine them into a large bowl.
  6. Serve with a tomato-cucumber salad  or any salad of your choice
  7. You can also serve it with some plain yogurt seasoned with salt and lemon to taste and sprinkled with some dried mint or oregano (optional).

To cook the Mujadra in one pot. Please note that the Mujadra will be a little mushier. 

  1. Heat olive oil in a medium pot. Add the onions and cook over medium-high heat for about 10 minutes, or until golden, stirring frequently.  If you see that the onions are starting to burn or stick to the pan, add 2 tablespoons of water and continue cooking. Add more water ( 2 tablespoons at a time), if necessary. 
  2. Add 2 1/2  cups of water, and bring to a boil. 
  3. Add the lentils and 1 tsp of the salt. Bring to a boil, uncovered, and boil for about 7-10 minutes or until all the water is almost absorbed and the lentils are about half cooked
  4. Add an additional 2 1/2 cups of water, bring to a boil, add rice and the remaining 1 tsp of salt. Bring to a boil and simmer, covered, for 20 -25 minutes
  5. Turn off the heat and let the mujadara sit, covered, for 10 minutes. Remove the lid and fluff it up with a fork
  6. Serve with a tomato-cucumber salad  or any salad of your choice
  7. You can also serve it with some plain yogurt seasoned with salt and lemon to taste and sprinkled with some dried mint or oregano (optional).

Notes

  1. You can use regular brown lentils if that’s all you have, but we really recommend black, pardina, or green lentils, since they keep their shape better while cooking.
  2. Make sure you pick the lentils and remove any little stones or debris.  Rinse your lentils before using.
  • Category: Entree
  • Method: stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 1/3 cups
  • Calories: 451
  • Sugar: 9.3
  • Sodium: 1181.2
  • Fat: 7.9
  • Saturated Fat: 1.2
  • Unsaturated Fat: 6.3
  • Trans Fat: 0
  • Carbohydrates: 80
  • Fiber: 7.2
  • Protein: 16.4
  • Cholesterol: 0

Keywords: Vegan, gluten-free, mujadara