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Mujadara (Lentils and Rice) Recipe

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★★★★★

4.6 from 129 reviews

Mujadara is a traditional Middle Eastern dish featuring a hearty mix of lentils and basmati rice, enhanced by richly caramelized onions and a fragrant blend of spices. This vegetarian and naturally gluten-free recipe combines tender lentils and fluffy rice cooked to perfection, then sautéed with aromatics such as scallions, garlic, paprika, and coriander. Served with a tangy yogurt tahini sauce and fresh lemon wedges, Mujadara is a comforting, wholesome meal ideal as a main or side dish.

Ingredients

Scale

For the Caramelized Onions

  • 4 large onions (white or yellow), thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 1 cup water
  • 1 tablespoon vinegar (apple cider or balsamic)

For the Lentils

  • 1 cup dried lentils (green or brown)
  • 4 cups water (for cooking lentils)
  • 1 teaspoon salt (for cooking lentils)

For the Rice

  • ½ cup basmati rice
  • 3 cups water (for cooking rice)
  • ½ teaspoon salt (for cooking rice)

For the Flavor Base and Assembly

  • 1 tablespoon extra virgin olive oil
  • 4 scallions, finely chopped (reserve green tops for garnish)
  • 2 cloves garlic, pressed or grated
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric powder (optional, not traditional)
  • ⅛ teaspoon red pepper flakes (or more to taste)
  • ½ teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons cilantro, chopped (optional)
  • 4 wedges lemon
  • 1 cup yogurt tahini sauce or plain Greek yogurt

Instructions

  1. Make Caramelized Onions: Thinly slice 4 large onions. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions along with ¾ teaspoon salt and 1 tablespoon sugar and sauté for 5 minutes. Add 1 cup water, reduce the heat to medium-low, and simmer uncovered for about 20 minutes until the liquid evaporates and onions become soft and caramelized. Increase the heat to high, stir in 1 tablespoon vinegar, cook for 2 more minutes, then turn off heat and set aside.
  2. Cook Lentils: Bring 4 cups of water to a boil, add 1 teaspoon salt, and 1 cup rinsed dried lentils. Lower to a simmer and cook for 15-30 minutes until lentils are tender but not mushy. Drain and set aside.
  3. Cook Rice: In a separate pot, bring 3 cups water to a boil with ½ teaspoon salt. Add ½ cup rinsed basmati rice, boil on low heat for 8-10 minutes until the rice is al dente. Drain and set aside.
  4. Prepare Flavor Base: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 4 chopped scallions (reserve green tops for garnish) and sauté for 2 minutes. Add 2 pressed garlic cloves, 1 teaspoon paprika, 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ⅛ teaspoon red pepper flakes. Sauté for 1 more minute until fragrant.
  5. Combine Ingredients: Stir in cooked lentils, rice, half of the caramelized onions, 2 tablespoons chopped flat-leaf parsley, 2 tablespoons chopped cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper. Gently sauté everything together for a few minutes until warmed through and well combined. Taste and adjust seasoning if needed.
  6. Serve on a Platter: Transfer the Mujadara mixture to a large serving platter. Top with the remaining caramelized onions, reserved scallion green tops, and additional parsley for garnish.
  7. Add Lemon and Yogurt: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt alongside. Optionally, serve with fresh salads such as fattoush, Shirazi, or cucumber-tomato salad as refreshing sides.

Notes

  • Caramelizing onions slowly brings out their natural sweetness and adds deep flavor to the dish.
  • Be careful not to overcook lentils so they remain intact and not mushy.
  • Basmati rice is preferred for its fluffy texture and aroma, but other long-grain rice can be used as a substitute.
  • Turmeric powder is optional; it adds color but is not traditional in Mujadara.
  • Yogurt tahini sauce adds a creamy, tangy element that complements the richness of the lentils and rice.
  • You can adjust the level of spice by increasing or decreasing red pepper flakes to taste.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

Keywords: Mujadara, Lentils and Rice, Middle Eastern lentil dish, caramelized onions, vegetarian, healthy rice and lentils

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