Mujaddara
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 50 mins
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Servings
6 (1 cup each)
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Calories
30463 kcal
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Cuisine
International, Vegetarian, Vegan, gluten-free
Mujaddara
Description
The Mujaddara recipe features yellow onions slowly caramelized to a deep golden brown, giving the dish a distinctive sweetness and rich flavor. Spices including cumin, allspice, and cloves add a gentle warmth and complexity as they toast briefly with the onions before the addition of vegetable broth. Brown lentils and long grain rice cook together in the spiced broth, absorbing flavors and becoming tender after simmering. The final dish is finished by fluffing the pilaf and topping it with reserved caramelized onions for extra texture and a burst of sweetness. This layered preparation creates a hearty, savory dish with both soft and sticky textures.
Mujaddara can be served warm as a main vegetarian course or alongside other dishes. The caramelized onion topping enhances bite-sized servings and adds visually appealing color. It can pair well with fresh salads or yogurt-based sides to balance the spices and richness.
If your vegetable broth is low or sodium-free, adding salt to taste before cooking the rice and lentils is recommended. This adjustment ensures the dish is properly seasoned. The slow caramelization step is essential; it should be done over low heat with frequent stirring to develop the ideal deep golden, sticky onions without burning.
Ingredients
- 2 Tbsp olive oil $0.32
- 4 onion $1.59, yellow
- 1 tsp cumin $0.10
- 1 tsp allspice $0.10
- 1/4 tsp cloves $0.03, ground
- 2.5 cups vegetable broth $0.30
- 1 cup long grain white rice $0.33, or jasmine rice
- 1 cup brown lentils $0.68
Instructions
- Thinly slice the onions and add them to a large pot with the olive oil. Cook over low heat, stirring frequently for one hour, or until they are deeply golden brown, sticky, and caramelized. Remove half of the onions and set them aside to top the pilaf after cooking
- Add the cumin, allspice, and cloves to the pot with the remaining onions. Sauté for about one minute to lightly toast the spices. Add the vegetable broth and stir the pot well to dissolve any browned bits stuck to the bottom of the pot.
- Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high. Allow the contents to come up to a boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest for 10 minutes without removing the lid. Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions. Serve warm.
Notes
- Add salt to the vegetable broth before cooking if it is low-sodium or sodium-free to properly season the lentils and rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 cup each)
Amount Per Serving
Calories 30463 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 304.63kcal | 15% |
| Carbohydrates | 54.48g | 18% |
| Protein | 11.08g | 22% |
| Fat | 5.25g | 8% |
| Sodium | 341.73mg | 14% |
| Fiber | 5.37g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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