Description
Mujadara is a comforting and aromatic Lebanese dish featuring a hearty combination of tender brown lentils and fragrant basmati rice, topped with richly caramelized onions. This wholesome vegetarian meal is easy to prepare, packed with protein and fiber, and seasoned with simple spices like cumin and salt for an authentic Middle Eastern flavor.
Ingredients
Scale
Rice and Lentils
- 1 cup long grain or basmati white rice (Choose basmati for an aromatic twist)
- 2 cups brown lentils (Provides protein and earthy flavor)
- 4.5 cups water (Needed for cooking)
Other Ingredients
- 0.5 cup olive oil (Adds richness and helps to caramelize the onions)
- 2 large yellow onions (Thinly sliced)
- 1 teaspoon salt (Enhances overall flavor)
- 2 teaspoons cumin (Key spice for fragrance)
Instructions
- Soak the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Then soak the rice in a bowl of cold water for at least 30 minutes to help soften the grains and ensure even cooking.
- Caramelize Onions: Heat olive oil in a large pot over medium heat. Add the thinly sliced yellow onions and sauté slowly, stirring occasionally, until they turn a rich golden brown color and become beautifully caramelized. This step enhances the dish’s depth and sweetness.
- Add Lentils: Stir the rinsed and drained brown lentils into the pot with the caramelized onions. Cook together for about 2 minutes, allowing the lentils to pick up the flavors of the onions and oil.
- Boil Water: Pour 4.5 cups of water into the pot with the lentils and onions. Increase the heat and bring the mixture to a rolling boil.
- Add Rice and Seasonings: Drain the soaked rice completely and add it to the boiling pot along with 1 teaspoon salt and 2 teaspoons cumin. Stir gently to combine everything evenly without breaking the rice grains.
- Simmer: Reduce the heat to low and cover the pot with a tight-fitting lid. Let the mixture simmer gently for 20-25 minutes, or until the rice and lentils are tender and all the water has been absorbed.
- Rest the Dish: Turn off the heat and let the mujadara rest, still covered, for about 10 minutes to allow the flavors to meld and the texture to firm up.
- Serve: Fluff the mujadara lightly with a fork before serving. It pairs wonderfully with plain yogurt or a crisp salad for a complete meal.
Notes
- Soaking the rice helps achieve a fluffier texture and reduces cooking time.
- Be patient while caramelizing onions; slow cooking ensures maximum sweetness and richness.
- You can use either brown or green lentils if brown lentils are unavailable, but cooking times may vary slightly.
- This dish can be served warm or at room temperature.
- For extra flavor, garnish with chopped fresh parsley or a squeeze of lemon juice before serving.
