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Mujadara - Lentils and Rice with Caramelized Onions

Learn to make fluffy Middle Eastern mujadara with basmati rice, tender brown lentils, cumin, salt, and caramelized onions.

Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Servings: 10 servings
Calories: 277 kcal
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

  • 2 cups white Basmati rice
  • 1 cup brown lentils
  • 2 teaspoons ground cumin
  • 1/3 cup extra virgin olive oil, divided
  • 2 bay leaves
  • 2 strips lemon peel, about 2 inches long each (just the yellow part of the peel, not the white pith)
  • 2 large onions, peeled and sliced thin
  • 1/2 teaspoon Sea salt, more or less to taste
  • 1/4 teaspoon Black pepper, more or less to taste

Instructions

    Cup of Yum
  1. Rinse and sort the rice, removing any small stones or impurities, then cover it with cold water. Cover the bowl with a clean towel, then let the rice soak at room temperature for 1 to 2 hours.
  2. Rinse and sort the lentils, removing any small stones or impurities.
  3. In a medium saucepan, bring 4 cups of water to a boil. Add the lentils. Reduce heat to medium and simmer the lentils till they are tender, but not soft or mushy (about 15 minutes). Remove from heat and drain, then rinse in a colander with cold water.
  4. Drain and rinse the soaked rice until the water runs clear.
  5. In a large pot, heat 1/4 cup olive oil over medium heat until hot enough for frying. Add the lentils to the pot along with the cumin, 1/2 tsp salt, and 1/4 tsp pepper. Sauté for 2 minutes.
  6. Add the drained basmati rice to the pot and stir. Turn heat to low.
  7. Rinse out the smaller saucepan where you cooked the lentils and pour in 3 cups of water. Bring to a boil, then carefully pour the boiling water into the larger pot over the lentils and rice. Stir, then raise heat on the large pot to medium high. Add bay leaves and lemon peel to the pot and bring water to a boil. Cover the pot. Reduce heat and let the rice steam at a low simmer for 20 minutes, or until all the liquid is absorbed.
  8. Meanwhile, heat up 1 tablespoon olive oil in a nonstick skillet. Fry the onion slices over medium or medium low heat, stirring occasionally, until they are soft and nicely caramelized. This is a slow process, and can take 30 minutes to 1 hour depending on how deeply caramelized you want them. Add water as needed to prevent burning or sticking.
  9. After 20 minutes turn off the rice, uncover the pot, fluff the rice with a fork, cover the pot again and let it steam for another 15 minutes.
  10. Fluff the mujadara with a fork again. Season caramelized onions with salt and pepper. Serve mujadara topped with the caramelized onions. If you like the flavor of butter, you can substitute melted butter or ghee for olive oil in this recipe. If you do this, please keep in mind that the dish becomes a dairy dish, rather than vegan or parve.

Nutrition Information

Calories 277kcal (14%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 121mg (5%) Potassium 265mg (8%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 13IU (0%) Vitamin C 3mg (3%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 277

% Daily Value*

Calories 277kcal 14%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 121mg 5%
Potassium 265mg 6%
Fiber 7g 28%
Sugar 1g 2%
Vitamin A 13IU 0%
Vitamin C 3mg 3%
Calcium 30mg 3%
Iron 2mg 11%

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