Mujaddara: Lentils and Rice Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
303 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Mujaddara: Lentils and Rice Recipe
Description
Mujaddara: Lentils and Rice Recipe features cooked brown lentils combined with basmati rice and seasoned with an aromatic blend of cumin seeds, allspice, cinnamon, coriander, turmeric, black pepper, and a touch of sugar and salt. The dish is complemented by fried yellow onions tossed in flour that are deeply browned for a crisp topping. Lentils are parboiled to retain some bite before being combined with rice and spices and simmered covered until cooked through.
The result is a warm, rustic dish with a mildly spiced, earthy flavor and a satisfying textural contrast between soft lentils and rice and crunchy fried onions. It is filling and can be served as a main or side dish, often enjoyed at room temperature or warm.
Cooked onions can be prepared ahead and kept at room temperature until serving. Mujaddara stores well refrigerated for up to 5 days and freezes for up to 3 months. When reheating, add a splash of water or broth to restore moisture and heat gently in a microwave or on the stovetop to preserve texture.
Ingredients
- 1 cup brown lentils
- 1 quart vegetable oil for frying
- 3 yellow onion medium
- 2 tablespoons all-purpose flour
- 8 teaspoons extra-virgin olive oil divided
- 3/4 teaspoon cumin seeds
- 3/4 cup basmati rice
- 1 teaspoon salt
- 1 1/4 teaspoons allspice
- 1 1/4 teaspoons ceylon cinnamon ground
- 1 teaspoon sugar
- 3/4 teaspoons ground coriander
- 1/2 teaspoon Turmeric
- ¼ teaspoon black pepper ground
Instructions
- Place the lentils in a medium saucepan along with enough water to cover them by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still retain some bite. Drain and set aside.
- Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (75 degrees Fahrenheit / 190 degrees Celsius).
- Peel and slice the onions into thin rings. Place the onions in a large bowl and break up the rings with your hands (you should have about six cups).
- Toss the onions with the flour to evenly coat them.
- In a 4-quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, allspice, cinnamon, sugar, coriander, salt, and turmeric.
- Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.
- While the Mujaddara is cooking, work in batches to fry the onions. Carefully lower one-quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy.
- Strain the onions from the oil with a metal utensil and place them on a paper towel-lined sheet to drain. Allow the oil to return to deep-fry temperature (375 degrees Fahrenheit/ 190 degrees Celsius). Repeat the frying process with the remaining onions until you have fried them all.
- Once the Mujaddara has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel, and place it securely over the mouth of the pot. Allow the rice and lentils to cook thoroughly in the pot for 15 to 20 minutes.
- Stir half of the fried onions into the lentil mixture.
- Transfer to a serving plate and top with the remaining fried onions. Serve warm or at room temperature.
Notes
- Fry the onions ahead of time and keep at room temperature until serving to save preparation time.
- This recipe makes about 6 cups; plan for roughly 1 cup per serving.
- Store Mujaddara in an airtight container refrigerated for up to 5 days for best freshness.
- Freeze in a freezer-safe container for up to 3 months; thaw in the fridge before reheating with added water or broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 303kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Sodium | 394mg | 16% |
| Potassium | 434mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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