Lebanese Mujadara

Name: Lebanese Mujadara
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup long grain or basmati white rice; 4 ½ cups water; ½ cup olive oil; 2 large yellow onions; 2 cups brown lentils; 1 teaspoon salt; 2 teaspoons cumin

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 servings
Calories
386 kcal
Course
Main Course
Cuisine
Middle Eastern

Lebanese Mujadara

Xia Schmidt

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Mujadara is a Middle Eastern lentils and rice recipe with crispy caramelized onions. Just 7 ingredients make a easy vegan, protein-rich meal!

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Ingredients

Servings

1 cup long grain or basmati white rice rinsed
4 ½ cups water plus more for soaking the rice
½ cup olive oil
2 large yellow onions thinly sliced
2 cups brown lentils rinsed and drained
1 teaspoon salt
2 teaspoons cumin

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Instructions

In a medium bowl, cover the rice with cold water. Set aside.
Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer to the plate and set aside. They will continue to crisp as they cool. Reserve the oil from cooking the onions.
Add the lentils to another pot, add water and stir to combine. Bring everything to a boil, then reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 minutes.
Drain the soaked rice, rinse and transfer it to the pot with the lentils along with the salt. Stir once, then cover again with a tight-fitting lid and cook undisturbed for 15 minutes.
Remove the pot from the heat. Rest, covered, for 5 minutes longer. Add the cumin and fluff the rice and lentils with a fork to combine.
Pour the reserved oil on top of the mujadara. Then spoon the crispy onions on top. Serve warm, with cucumber yogurt sauce if desired.

Equipments used:

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can freeze the mujadara for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
Make Ahead Tips: You can chop the onions in advance up to a day before and even caramelize the sliced onions beforehand in order to reduce the prep time.
Sourcing: You can find the brown and green lentils at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of brown lentils, you can use green lentils.
Instead of white rice, you can use brown rice or bulgur/cracked wheat.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 13mg (1%) Potassium 534mg (15%) Fiber 15g (60%) Sugar 2g (4%) Vitamin A 26IU (1%) Vitamin C 4mg (4%) Calcium 48mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	50g	17%
Protein	14g	28%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	13mg	1%
Potassium	534mg	11%
Fiber	15g	60%
Sugar	2g	4%
Vitamin A	26IU	1%
Vitamin C	4mg	4%
Calcium	48mg	5%
Iron	4mg	22%