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Lebanese Mujadara
Mujadara is a Middle Eastern lentils and rice recipe with crispy caramelized onions. Just 7 ingredients make a easy vegan, protein-rich meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 386 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.