Mujadara (Lentils and Rice)
Servings: 4 people
Caramelized Onions
- 4 large onions white or yellow
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup (250 ml) water
- 1 tablespoon vinegar apple cider or balsamic
Mujadara
- 1 cup (200 g) dried lentils green or brown, or 2 (15-oz /400 g) cans, drained and rinsed
- ½ cup (100 g) basmati rice or 1½ cups / 300 g cooked rice
- 2 tablespoons extra virgin olive oil
- 4 scallions finely chopped
- 2 cloves garlic grated
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder optional
- ⅛ teaspoon red pepper flakes or more to taste
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 2 tablespoons flat-leaf parsley chopped
- 2 tablespoons cilantro chopped, optional
- 1 lemon and Greek yogurt for serving
- Caramelize the onions: Peel and thinly slice 4 large onions. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat.Add onions, 1 tablespoon sugar, and ¾ teaspoon salt and cook for 5 minutes, stirring often. Add 1 cup water, reduce heat to medium-low, and simmer for about 20 minutes until the water is gone and the onions are very soft and golden brown.Turn heat to high, add 1 tablespoon vinegar, and cook for 2 minutes. Set aside.
- Cook the lentils and rice: While the onions cook, bring two pots of salted water to a boil.Add 1 cup dried lentils (rinsed) to one pot and simmer for 15 to 30 minutes until tender but not mushy. Drain well.Add ½ cup basmati rice (rinsed) to the other pot and simmer for 8 to 10 minutes until tender with a slight bite. Drain well.Using canned lentils or cooked rice? Skip boiling them and add them directly in the next step.
- Add the spices and combine: Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 4 scallions (chopped), saving the green tops for garnish, and cook for 2 minutes.Add 2 cloves garlic (grated), 1 teaspoon paprika, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon turmeric powder, and ⅛ teaspoon red pepper flakes. Cook for 1 minute, stirring.Add lentils, rice, half the caramelized onions, 2 tablespoons flat-leaf parsley, optional cilantro, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for a few minutes until hot and well combined. Taste and adjust the salt.
- Garnish and serve: Transfer the mujadara to a serving platter and top with the remaining caramelized onions, scallion tops, and parsley.Serve warm with lemon wedges and Greek yogurt or yogurt tahini sauce.
Substitutions
- Onions → Sweet onions.
- Extra virgin olive oil → Regular olive oil, avocado oil, or neutral vegetable oil.
- Sugar → Brown sugar or honey.
- Vinegar → Apple cider, balsamic, red wine vinegar, or lemon juice.
- Lentils → Green or brown lentils, or canned lentils (drained and rinsed; no cooking needed).
- Rice → Jasmine, long-grain, brown, or leftover cooked rice. Avoid risotto rice.
- Scallions → Finely chopped shallot or chives.
- Garlic → Garlic-infused olive oil, or omit.
- Spices → Turmeric is optional and not traditional.
- Parsley and cilantro → Use parsley alone if you don’t like cilantro.
- Lemon → Lime.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or yogurt tahini sauce.
- Don’t rush the onions: Cook until deeply golden, soft, and jammy.
- Slice onions evenly: They’ll caramelize more consistently.
- Choose the right lentils: Green or brown hold their shape; avoid red.
- Watch the texture: Lentils should be tender, and rice should retain a slight bite.
- Cook separately if unsure: It’s the easiest way to get both lentils and rice just right.
- Drain well: Excess water can make mujadara heavy and wet.
- Toast the spices: One minute in olive oil brings out their aroma.
- Save onions for topping: You want those sweet, caramelized onions in every serving.
- Finish fresh: Lemon, herbs, and Greek yogurt balance the rich flavors.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
