Mujadara is a Middle Eastern dish of lentils and rice with caramelized onions that is so simple, yet so delicious!
If you have never tried mujadara, then you are in for a treat! This tasty vegetarian dish has been around for centuries and was actually known as peasant food. It's sort of like the Mexican equivalent of rice and beans.
How to make Mujadura
First, rinse the lentils and place in a large pot with 7 cups of water. Bring the water to a boil, reduce the heat, cover, and simmer for 15 minutes.
I use brown lentils in my mujadara, but you could substitute green lentils. Just don't use the red lentils, because they might turn to mush.
Next, add the rice to the lentils. Return to a boil, reduce the heat, cover, and simmer for an additional 15 minutes. Remove from heat and let sit covered for 10 minutes before removing the lid.
I use jasmine rice in my mujadara, but you could substitute basmati. If you choose to use another type of rice, you may need to adjust the cooking time.
Let's cook up those onions while the lentils and rice are simmering! This recipe calls for 6 onions. Yes, this may seem like a lot, but believe me when I say that they make this dish irresistible!
Halve, peel, and slice all of the onions. Place in a large skillet with olive oil and cook over medium heat for 15-20 minutes, or until golden brown and caramelized.
I like to keep a cover on the skillet, but be sure to stir the onions every few minutes to prevent burning. If the bottom of your pans starts to brown, just add a tablespoon of water and stir up those brown bits off the bottom of the pan.
Traditional mujadara uses fried onions, however I prefer caramelized onions for their added sweetness.
Add the cumin, cinnamon, salt, pepper, and half of the onions to the lentil and rice mixture and gently combine. Plate up your servings and then top with the remaining onions.
Mujadara is gluten-free, vegan and perfect for lent, potlucks, camping, or make-ahead lunches.
Other Hoorah to Health recipes you may enjoy:
- Chickpea Salad
- Healthy Cole Slaw
- Stuffed Pepper Soup
- Superfood Salad with Kale and Blueberries
- Pumpkin Sage Hummus with Roasted Pepitas
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Did you make this recipe? Be sure to leave a comment below. I love to hear from my readers!
Mujadara
Ingredients
- 2 ½ cups Brown Lentils 16 oz bag
- 1 cup Rice
- ¼ cup Olive Oil extra virgin
- 6 Yellow Onions sliced
- 1 tablespoon Cumin
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Rinse lentils. Place in a large pot with 7 cups of water and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- While the lentils are simmering, halve, peel, and slice the onions.
- Add the rice to the lentils. Return to a boil, reduce heat, cover and simmer for and additional 15 minutes. Remove pan from heat and let sit for 10 minutes before removing the lid.
- While the lentils and rice are simmering, add the onions and olive oil to a large skillet. Cover and cook 15-20 minutes or until golden brown and caramelized. (Stir the onions every few minutes to avoid burning. If the bottom of the pan begins to brown, add 1 tablespoon of water.)
- Add the cumin, cinnamon, salt, pepper, and half of the onions to the lentil and rice mixture and gently combine. Plate up your servings and then top with the remaining onions.
Notes
- I use brown lentils in my mujadara, but you could substitute green lentils. Just don't use the red lentils, as they might turn to mush.
- I use jasmine rice in my mujadara, but you could substitute basmati. If you choose to use another type of rice, you may need to adjust the cooking time.
Do you drain off lentil and rice cooking liquid after it has sat in pot with lid on for 10mins.
There shouldn’t be any liquid left, Lois. The lentils and rice will soak it all up! 😊
This was so flavorful and easy to make! Thank you!
Thank you so much, Tawnie! 🙂
Simple and healthy! I love that this is such a complete dish, including protein.
So simple and so delicious! 😊
I love caramelized onions, and I have never had lentils before but this one sounds so good. Saving this to try!
Hope you love it as much as I do, Jessie!