Mujadara Recipe {Lentils and Rice}
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Soaking time
30 mins
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Servings
6
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Calories
376 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Mujadara Recipe {Lentils and Rice}
Description
The Mujadara Recipe centers on green lentils and medium grain rice simmered together until tender, flavored simply with salt and cumin. The unique element is the caramelized yellow onions cooked in olive oil to a deep brown, crisped texture, which adds sweetness and a savory contrast. The lentils are first picked over and rinsed, then soaked briefly in hot water, while rice is soaked separately to ensure even cooking. After cooking, the rice and lentils are combined with the caramelized onions.
This meal is traditionally served as a vegetarian main or side, providing protein and fiber from lentils. Its texture balances the soft grains with crispy onions, offering a comforting and filling dish. It’s often paired with simple salads or yogurt in Middle Eastern cuisine.
Leftovers keep well in an airtight container refrigerated for up to five days. Nutrition estimates vary by brands used, so for precise values, ingredient-specific calculators are recommended. The recipe notes emphasize rinsing lentils to remove debris and properly caramelizing onions for best flavor.
Ingredients
- 1 1/2 cups green lentils
- 3/4 cup medium grain rice (Calrose brand)
- 2 large onion yellow
- 1/4 cup olive oil
- 3-4 cups water
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
Instructions
- Look through the lentils and pick out any stones. Rinse the lentils with water and drain. Place in a large bowl. 1 1/2 cups green lentils
- In a medium pot, heat 4 cups of water to steaming over medium-high heat. It doesn't have to boil, but should be very hot.
- Pour the hot, steaming water over the lentils. Set aside to rest.
- Soak the rice in water for 30 minutes. 3/4 cup medium grain rice
- Peel the onions, then slice them in half. Then slice each half in thin slices. 2 large yellow onions
- Pour about 1/4 cup olive oil in a large skillet. Set to medium heat. Add the sliced onions. Allow the onions to cook, stirring occasionally, until they are caramelized. They’ll be deeply brown and crisp. (You can make them as crispy as you'd like, but I love them the way Doris taught us to make them...very dark brown!) Remove the onions and set aside. 1/4 cup olive oil
- Remove the pan from the heat and allow any remaning oil in the pan to cool.
- Add water to the skillet. (Start with 3 cups.) (Make sure the pan & oil are cool before adding water or it may spit at you and burn you.) 3-4 cups water
- Rinse and drain the lentils that have been heating in hot water. Add the lentils to the skillet. The water should be about 1” above the lentils. Add more water if needed. Cover with a lid and bring to a simmer. Cook for 10 minutes.
- Rinse and drain the rice, then add the rice to the lentils. Mix well. Add cumin and salt. Mix again. 1 teaspoon cumin, 1 1/2 teaspoons salt
- Cover and cook until the rice is tender. (About 10 minutes.) The water should be completely absorbed. If it isn't, you can drain off any liquid.
- Place the lentils in a serving dish and top with the caramelized onions. Serve immediately. Add more salt to taste.
Notes
- Pick through lentils carefully to remove any stones before rinsing and soaking.
- Caramelize onions until very dark brown and crisp for authentic flavor.
- Store leftovers in an airtight container in the fridge for up to five days.
- Nutrition estimates are approximate; use ingredient-specific tools for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 593mg | 25% |
| Potassium | 560mg | 12% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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