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Mujadara Lentils and Rice (Mejadra)
4.9 from 22 votes

Mujadara Lentils and Rice (Mejadra)

Mujadara is a sensationally spiced Middle Eastern lentils and rice dish infused with warm, aromatic spices and topped with crispy onions.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 60 kcal
Course: Side Dish
Cuisine: Arabian

Ingredients

  • 1 1/4 cups green lentils
  • 4 onion 1 1/2 lb before peeling, medium
  • 3 tbsp flour
  • 1 1/2 tsp kosher salt (divided)
  • 1 cup vegetable oil
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 cup basmati rice
  • 1/2 tsp Turmeric ground
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 tsp sugar
  • 1 1/2 cups water
  • 1 tsp black pepper ground

Instructions

    Cup of Yum
  1. Clean and pick through lentils, removing any debris. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
  2. Peel the onions and slice thinly. Place on a large platter, sprinkle with the flour and 1 teaspoon salt, and toss to mix well with your hands.
  3. Heat the oil in a medium heavy-bottomed skillet placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add a quarter of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use tongs to transfer the onion to a baking sheet lined with paper towels and sprinkle with a little more salt. Repeat with the other three batches of onion.
  4. Discard oil, leaving 2 tablespoons in skillet (See Note 1). Place over medium heat and toast the cumin and coriander seeds for a minute or two. Add the rice, turmeric, allspice, cinnamon, sugar, remaining 1/2 teaspoon salt, and black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
  5. Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
  6. Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.

Notes

  • Adapted from Yotam Ottolenghi's Jerusalem.
  • I like to use the oil after frying the onions for added flavor, but you could discard and use 2 tablespoons of olive oil.
  • Adapted from Yotam Ottolenghi's Jerusalem.

Nutrition Information

Calories 60kcal (3%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 393mg (16%) Potassium 143mg (3%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 9IU (0%) Vitamin C 6mg (7%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 60

% Daily Value*

Calories 60kcal 3%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 393mg 16%
Potassium 143mg 3%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 9IU 0%
Vitamin C 6mg 7%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.