Description
A traditional Lebanese dish made with lentils and rice, topped with caramelized onions, delivering a flavorful and hearty meal.
Ingredients
Scale
- 1 cup brown or green lentils
- 1 cup long-grain rice
- 3 large onions, sliced into thin rings
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 bay leaf
- 4 cups water or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the lentils thoroughly under cold water and cook them in 3 cups of water for about 15–20 minutes until tender but firm. Drain and set aside.
- Peel the onions and slice them into thin rings. Heat the olive oil in a large pan over medium heat. Slowly fry the onions until golden brown and caramelized, about 20 minutes.
- Remove half of the caramelized onions from the pan and set them aside for topping.
- Add the rice to the pan with the remaining onions and sauté briefly to absorb flavors.
- Stir in the cooked lentils and season with cumin, salt, and pepper. Mix well to combine.
- Pour in 4 cups of water or vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 20 minutes until the rice is cooked.
- Remove the bay leaf and gently fluff the Mujadara with a fork.
- Serve the dish topped with the reserved caramelized onions.
Notes
Mujadara tastes even better the next day as the flavors meld. It’s also suitable for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg