Mujadara

5 from 2 votes

Mujadara (mujaddara) is a dish of lentils and rice garnished with crispy onions. A great way to have a fun taste of Middle Eastern dishes.

Prep Time10

Course: Main Course

Cuisine: Mediterranean

Keyword: crispy onions, lentils, meditteranean, mujadara, onions, rice

Calories: 405kcal

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

The original recipe does not call for soaking the rice in water before use. I have found that soaking the rice in water for 10-15 minutes, or until you are able to break one grain of rice between your fingers, provides better results.

If you choose to add the crispy onion garnish, to save time, you can start this while the rice and lentils cook.

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