Mujadara: Lentils and Rice with Crispy Onions
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 45 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
Description
Mujadara features black lentils and long-grain white rice cooked together with a generous amount of diced yellow onions sautéed in olive oil until deeply golden brown, almost caramelized. The lentils are initially par-boiled to ensure tenderness and then combined with soaked rice, onions, and seasoning including cumin, kosher salt, and black pepper. The mixture simmers covered until the liquid is absorbed, yielding a tender yet separate textured combination of lentils and fluffy rice.
The caramelized onions incorporated into the dish offer a robust, sweet-savory flavor that complements the earthy lentils and subtle spice of cumin. An optional garnish of crispy fried onion rings, prepared separately, can be added for crunch and additional sweetness. Mujadara can be served hot as a vegetarian main course or a substantial side dish.
Black lentils provide the best texture, but brown lentils are acceptable. Soaking the rice before cooking helps achieve even cooking and tenderness. The timing of crispy onion preparation can coincide with the rice and lentil cooking to optimize workflow.
Ingredients
- 1 cup black lentils sorted and rinsed
- 4 cups water divided
- 1/4 cup extra virgin olive oil more for later
- 2 onions diced (4 cups, large, yellow
- 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 yellow onion large, cut in very thin rings
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 preferred for the best texture, but brown lentils can be substituted if needed.
- Soak the rice well for about 15 minutes until easily breakable, which promotes even and quick cooking.
- If using the crispy onion garnish, it can be prepared while the rice and lentils cook to save time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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