Meatless Monday Recipes
Servings: 4 people
Caramelized Onions
- 4 large (500 grams) onions white or yellow
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup (250 grams) water
- 1 tablespoon vinegar apple cider, or balsamic
Other Ingredients
- 1 cup (200 grams) dry lentils green or brown, uncooked. 2 cups if using cooked or canned lentils
- ½ cup (100 grams) basmati rice
- 1 tablespoon extra virgin olive oil
- 4 scallions finely chopped (set green tops aside for garnish)
- 2 cloves garlic pressed or minced
- 1 teaspoon paprika
- ½ teaspoon coriander ground
- ½ teaspoon cumin seeds or ground
- ¼ teaspoon cinnamon
- ⅛ teaspoon red pepper flakes or more to taste
- ½ teaspoon turmeric powder (optional, not traditional)
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 handful flat-leaf parsley + cilantro (optional)
Serving Suggestions
- 4 wedges lemon
- 1 cup (250 grams) greek yogurt mixed with ¼ tsp coriander, ½ tsp paprika, ¼ tsp salt (or dairy-free yogurt)
COOK THE ONIONS
- Peel and cut 4 large onions into ⅕ inch or ½ cm slices and sauté them with 1 tablespoon extra virgin olive oil, 1 tablespoon sugar, and ¾ teaspoon salt in a large skillet on medium heat for 5 minutes.
- Add 1 cup water, lower the heat to medium-low, and simmer for 30-40 minutes until the liquid is gone and the onions are soft. Stir occasionally.Set the stove to medium-high heat and add 1 tablespoon vinegar and cook for 3 more minutes while stirring.Tip: while the onions cook, proceed to the next step.
COOK LENTILS AND RICE
- Rinse 1 cup dry lentils and ½ cup basmati rice separately.Cook the lentils in a pot with plenty of lightly salted boiling water for 15 minutes. Add the rice and cook 10-15 more minutes until ready, then drain them and set aside.
MIX WITH THE SPICES
- Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 4 scallions (finely chopped - only white and light-green part) and fry for 2 minutes.Add 2 cloves garlic (pressed), 1 teaspoon paprika, ¼ teaspoon cinnamon, ½ teaspoon coriander, ½ teaspoon cumin, ⅛ teaspoon red pepper flakes, and ½ teaspoon turmeric powder and cook for 1 minute.
- Add lentils and rice, ½ of the caramelized onions, 1 handful flat-leaf parsley and coriander, ½ teaspoon salt, and ⅛ teaspoon black pepper.Stir and fry in the pan for a few minutes until everything is warm and well combined.Taste and adjust for salt and spices.
SERVING SUGGESTIONS
- Transfer lentils and rice onto a serving platter and top with the remaining caramelized onions, the green top of the scallions, chopped parsley, and a pinch of paprika.
- Provide your guests with lemon wedges to squeeze on before eating and a bowl with Greek-style yogurt (or non-dairy yogurt) to add to their plate.
Nutrition information is an estimate for 1 serving of mujadara out of 4 servings, without yogurt.
LENTIL + RICE COOKING TIME: different types of lentils and rice have different cooking time. Adjust cooking time based on the instructions on the package of your lentil and rice.
STORAGE & MAKE AHEAD
Make Ahead: You can cook lentils, rice, and caramelized onions up to 3 days in advance and store them in an airtight container in the fridge ready to use. Also, you can make mujadara for meal prep because it keeps wonderfully in the refrigerator for 4 to 5 days.
Refrigerator: store leftovers in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave for 2 minutes or in a pan with a drizzle of olive oil.
Freezer: Let the mujaddara cool down completely, transfer it into a freezer-friendly container, and freeze it for up to 3 months.
Thaw & Reheat: defrost over several hours in the refrigerator. Warm it in the microwave for a few minutes or on a pan with olive oil.
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