Lentils, rice, onions and few seasonings is all that is needed for this recipe. This old world recipe is a favorite for many reasons. It is a simple and hearty dish to make and goes a long way. Serving Mujadara with a fresh salad like Fattoush is a delicious meal that packs nutrition, fiber and fits a plant-based lifestyle perfectly.
Start with the onions.
Start by cutting the onions into thin rings and get those browning in a large saucepan. It you do not use oil or butter then putting some water in to keep them from sticking will help them to cook and then they will brown up nice towards the end. This can take some time so getting these going while you prepare the rest of the dish makes it come together nicely.
Prepare the lentils
As the onions cook, prepare the lentils.
Lentils can be tricky depending on the type of lentils you’re using so make sure that you do not over cook these. You do not want them mushy so it’s best to use whole brown lentils. Most of the time the grocery stores only carry green lentils. Green lentils tend to cook up faster so just keep an eye on them so that they don’t over cook. This recipe can also be prepared with leftover lentils or rice if you have them from another dish.
It’s a super simple recipe that comes together by combining the lentils, rice and onion. This recipe originated overseas and was a depression type of meal that could be put together inexpensively and feed a lot of people.
Wrapping it up
Continue to stir your onions as your lentils cook. Once the lentils are done you can get the rice started. And although the recipe calls for a cup of white rice, I always use brown rice so feel free to use the rice of your choice. After combining add little salt, a little pepper, some parsley flakes if you have them. Another addition would be Garam Masala which I think adds wonderful flavor to the dish.
When the onions are done take part of them and set them aside. And then the remainder you want to chop into smaller pieces and add that to the lentils in the rice.
Garlic Sauce
Another favorite of mine is to serve this with a garlic sauce. And all though the recipe is not in here for garlic sauce, it’s really simple. Whip together vegan mayonnaise, lemon juice, and garlic and blend them together until they’re smooth. Combine about half a cup of mayonnaise, two or 3 tablespoons of lemon juice, and three or four garlic cloves or one or 2 teaspoons of chopped or minced garlic in a blender or small whipper. I have a little Cuisinart blender I put it in and just whip it all up. And then I serve on the side.
Here is a Toum (Garlic Sauce) recipe with a great video on how to prepare.
Another great lentil dish that has super flavor is the Crock Pot Madras Lentils. Give this warm and cozy recipe a try anytime.
Be sure to give us a rating if you liked this recipe.
Mujadara
Ingredients
- 1 cup brown lentils small, sorted and rinsed
- 4 cups water divided
- 1/4 cup extra virgin olive oil Private Reserve Greek, more for later
- 2 yellow onions large, diced (4 cups)
- 1 tsp kosher salt more to taste
- 1 cup white rice long-grain, soaked in water for 10–15 minutes and then drained
- black pepper
- Parsley or parsley flakes for garnish
FOR THE FRIED CRISPY ONION GARNISH (OPTIONAL)
- Oil for frying
- 1 large yellow onion cut cut in very thin rings
Instructions
- Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.
- If you are adding the the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.
- Add a side of salad like fattoush, if you like. Enjoy!
Notes
Your Notes
Nutrition
Rate the recipe!
If you like this recipe, please leave a good rating!
This helps other readers.