Mujadara (Lentils and Rice with Crispy Onions)
By Suzy Karadsheh
Category
Entree
Cuisine
Lebanese, Middle Eastern
Servings
6
Prep Time
15 minutes
Cook Time
105 minutes
Total Time
2 Hours
Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
Ingredients
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1 cup black lentils, sorted and rinsed
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4 cups water, divided
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1/4 cup Extra virgin olive oil, more for later
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2 large yellow onions, diced (4 cups)
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1 teaspoon kosher salt more to taste
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1 cup long-grain white rice, soaked in water for 10-15 minutes and then drained
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Black pepper
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1/2 to 1 teaspoon cumin
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Parsley, for garnish
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Extra virgin olive oil
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1 large yellow onion cut in very thin rings
For The Mujadara
For The Fried Crispy Onion Garnish (optional)
Directions
Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.
Recipe Note
- Black lentils are the best option for Mujadara, but brown lentils will work as well.
- Rinse the rice well and soak it in water for 15 minutes or until you are able to break a rice grain easily. This will help it cook quickly and evenly.
- If you choose to add the crispy onion garnish (highly recommended), to save time, you can start this while the rice and lentils cook.
Nutrition
Calories 378, Fat 16.6 grams, Monounsaturated Fat 11800 milligrams, Fiber 8 grams, Vitamin C 5.5 milligrams, Carbs 46.5 grams, Saturated Fat 2.3 grams, Sodium 401.8 milligrams, Sugar 2.4 grams, Calcium 48 milligrams, Protein 10.8 grams, Polyunsaturated Fat 1800 milligrams, Potassium 119 milligrams, Vitamin A 0.1 milligrams, Iron 3.1 milligrams