Mujadara: Lentils and Rice with Crispy Onions
User Reviews
4.8
450 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
6 (up to)
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Calories
3779 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese
Mujadara: Lentils and Rice with Crispy Onions
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Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
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Ingredients
- 1 cup black lentils, sorted and rinsed
- 4 cups water, divided
- 1/4 cup extra virgin olive oil, more for later
- 2 large yellow onions, diced (4 cups)
- 1 teaspoon kosher salt more to taste
- 1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained
- black pepper
- 1/2 to 1 teaspoon cumin
- Parsley, for garnish
For the fried crispy onion garnish (optional)
- extra virgin olive oil
- 1 large yellow onion cut in very thin rings
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Instructions
- Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
- Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
- If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
- Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.
Notes
- Black lentils are the best option for mujadara, but brown lentils will work as well
- Rinse the rice well and soak it in water for 15 minutes or until you are able to break a rice grain easily. This will help it cook quickly and evenly
- If you choose to add the crispy onion garnish (highly recommended), to save time, you can start this while the rice and lentils cook (as I do in the video).
- Visit our Shop to browse our lentils, olive oil, spices and more!
Nutrition Information
Show Details
Calories
377.9kcal
(19%)
Carbohydrates
46.5g
(16%)
Protein
10.8g
(22%)
Fat
16.6g
(26%)
Saturated Fat
2.3g
(12%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
11.8g
Sodium
401.8mg
(17%)
Potassium
119mg
(3%)
Fiber
8g
(32%)
Sugar
2.4g
(5%)
Vitamin A
4.9IU
(0%)
Vitamin C
5.5mg
(6%)
Calcium
48mg
(5%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 6(up to)
Amount Per Serving
Calories 3779 kcal
% Daily Value*
| Calories | 377.9kcal | 19% |
| Carbohydrates | 46.5g | 16% |
| Protein | 10.8g | 22% |
| Fat | 16.6g | 26% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 11.8g | 59% |
| Sodium | 401.8mg | 17% |
| Potassium | 119mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 2.4g | 5% |
| Vitamin A | 4.9IU | 0% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
450 reviews
Excellent
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