Mujadara Safra
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
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Servings
6 people
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Calories
559 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Mujadara Safra
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This classic Lebanese dish of thick and creamy yellow lentils made with rice. Full of fiber, vegan and super healthy!
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Ingredients
For the lentils:
- 3 tablespoon olive oil
- 1 cup red split lentils also known as yellow lentils, or orange split lentils
- 1 cup short grain rice Egyptian; aka calrose rice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 2 cups water
- 1 onion large, diced
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
For the caramelized onions:
- 3 tablespoon olive oil or canola oil, amount as needed to generously coat pan bottom
- 2 onion thinly sliced
- pinch salt
Instructions
For the lentils:
- Place lentils and rice in a bowl together, and cover with water. Check if any debris has floated to the top, and if so remove. Swirl the rice and lentils around with your hands a little to make sure there's no small stones, then rinse thoroughly and drain.
- Heat the olive oil in a medium sized saucepan. Add the finely diced or grated onion, and cook for several minutes until onions have softened.
- Add the minced garlic, and cook for another minute or so. Add the rinsed lentils and rice to the pot. Stir to combine all the ingredients together. Add the salt, pepper, and cumin and mix to combine.
- Add the water, it should just cover the lentil and rice mixture. Stir to combine. Cook on medium low heat, stirring occasionally until the water is all absorbed and the lentils and rice are cooked through. This could take anywhere from 20-35 minutes, depending on the consistency you are looking for.
- Once the mujadara is cooked through, stir in a little lemon juice and let it sit off the heat for 15-20 minutes to thicken and set further. Meanwhile, make the caramelized onions.
For the onions and to assemble:
- Heat the oil over medium high heat. Once hot, add the sliced onions and a pinch of salt. Cook, stirring frequently until onions are a deep golden brown, then remove from the pan and place on a paper towel lined plate.
- Scoop out the mujadara safra onto your serving plate, and top with the caramelized onions. Enjoy warm or at room temperature, some people even like this cold!
Notes
- This recipe has an equal ratio of rice to lentils, but if you prefer you can make this more lentil heavy and halve the amount of rice.
- Cooking time varies, you are looking for the rice and lentils to cook through and soften. The texture will be thick and almost porridge like.
- You can serve this warm, at room temperature or cold.
- Storing leftovers:
- Leftover mujadara can be stored in the fridge for 4-5 days, tightly covered.
- You can also freeze leftovers, or make this ahead of time as a freezer meal. You need to store in an airtight container and it'll freeze well for up to 3 months. Thaw overnight in the fridge before gently rewarming.
Nutrition Information
Show Details
Calories
559kcal
(28%)
Carbohydrates
74g
(25%)
Protein
17g
(34%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Sodium
596mg
(25%)
Potassium
643mg
(14%)
Fiber
17g
(68%)
Sugar
5g
(10%)
Vitamin A
23IU
(0%)
Vitamin C
10mg
(11%)
Calcium
65mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 596mg | 25% |
| Potassium | 643mg | 14% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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