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Mujadara Lentils and Rice Recipe

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★★★★★

4.5 from 84 reviews

Mujadara is a comforting Middle Eastern dish made with green lentils, basmati rice, and crispy caramelized onions. This hearty vegan recipe features a fragrant blend of spices including cumin, coriander, turmeric, and cinnamon, bringing depth and warmth to the dish. The lentils are gently simmered to tender perfection, while thinly sliced onions are fried until golden and crispy, providing a delightful texture contrast. Perfect as a main or side, Mujadara is nutritious, flavorful, and easy to prepare.

Ingredients

Scale

Lentils and Rice

  • 1 1/4 cups green lentils
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 tsp sugar
  • 1 1/2 tsp kosher salt (divided)
  • 1 tsp ground black pepper

Onions and Seasoning

  • 4 medium onions (about 1 1/2 lb before peeling)
  • 3 tbsp flour
  • 1 cup vegetable oil
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds

Instructions

  1. Prepare the lentils: Clean and sort the green lentils to remove any debris. Place them in a small saucepan and cover with plenty of water. Bring the water to a boil and cook the lentils for 12 to 15 minutes until they are softened yet still firm to the bite. Drain and set aside.
  2. Prepare the onions: Peel the onions and slice them thinly. Spread them on a large platter, sprinkle with the flour and 1 teaspoon of kosher salt, and toss well using your hands to coat evenly.
  3. Fry the onions: In a medium heavy-bottomed skillet over high heat, heat the vegetable oil until very hot, confirmed by sizzling a small piece of onion. Reduce heat to medium-high and carefully add a quarter of the sliced onions to the oil. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onions turn a golden brown and crispy. Use tongs to transfer the fried onions to a baking sheet lined with paper towels and sprinkle with a bit more salt. Repeat this frying process in batches with the remaining onions. Discard the oil but leave 2 tablespoons in the skillet.
  4. Toast spices and cook rice: Place the skillet with the reserved oil over medium heat. Toast the cumin and coriander seeds for 1 to 2 minutes until fragrant. Add the basmati rice, turmeric, allspice, cinnamon, sugar, the remaining 1/2 teaspoon salt, and black pepper. Stir well to coat the rice with the oil and spices. Add the cooked lentils and 1 1/2 cups water, then bring to a boil.
  5. Simmer the rice and lentils: Once boiling, cover the skillet with a lid and reduce the heat to very low. Let it simmer gently for 15 minutes until the rice is fully cooked and water is absorbed.
  6. Steam rest: Remove the skillet from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Place the lid back on tightly to seal in the steam and let it rest for 10 minutes. This ensures rice and lentils become fluffy.
  7. Combine and serve: Gently fold half of the crispy fried onions into the rice and lentils mixture using a fork. Transfer the Mujadara into a shallow serving bowl and top with the remaining fried onions for garnish and extra crunch.

Notes

  • When frying onions, adjust the stove temperature as needed to prevent burning and ensure a nicely caramelized, crispy texture.
  • Leaving 2 tablespoons of oil in the skillet adds flavor when toasting the spices and cooking the rice.
  • Mujadara improves in flavor when allowed to rest covered, allowing the steam to finish cooking the rice perfectly.
  • You can serve Mujadara warm or at room temperature with a side of yogurt, salad, or pickles for a complete meal.

Keywords: Mujadara, Lentils, Rice, Middle Eastern, Vegan, Comfort Food, Caramelized Onions, Spiced Rice, Easy Dinner

Find it online: https://dinewithlily.com/mujadara-lentils-and-rice-recipe/