Mujadara
This Mujadara recipe creates a comforting and wholesome Middle Eastern dish, combining earthy green lentils and fragrant brown basmati rice. The star of the show is the deeply caramelized sweet onions, which lend a rich, savory depth to this naturally vegan and gluten-free meal, perfect as a main or side.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For cooking lentils and rice
- 1 Large skillet or frying pan For caramelizing onions
- 1 Chef's knife For chopping onions
- 1 Cutting Board
- 1 Fine-mesh colander For rinsing lentils and rice
Ingredients
Main
- 1/4 cup olive oil
- 2 medium sweet onions finely chopped
- 1 cup green lentil
- 1/2 cup brown basmati rice
- 2 cups water
- 1 teaspoon salt
Instructions
- Finely chop the sweet onions and set aside.
- Rinse the green lentils and brown basmati rice thoroughly under cold running water using a fine-mesh colander until the water runs clear.
- In a large skillet, heat the olive oil over medium-low heat. Add the chopped onions and cook slowly, stirring occasionally, for 30-45 minutes until they are deeply caramelized, dark golden brown, and sweet. Set about half of the onions aside for garnish.
- In a large, heavy-bottomed pot, combine the rinsed lentils with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add the rinsed brown basmati rice to the pot with the lentils and the remaining caramelized onions. Stir gently to combine.
- Return the pot to a simmer, cover, and continue cooking on low heat for another 20-25 minutes, or until all the water has been absorbed and both the lentils and rice are tender.
- Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and finish cooking.
- Fluff the Mujadara gently with a fork.
- Serve warm, garnished generously with the reserved caramelized onions.
Notes
Achieving perfectly caramelized onions is paramount for Mujadara; take your time, cooking them low and slow until deep golden brown and sweet. Avoid rushing this step, as it forms the flavor foundation of the dish. Ensure lentils are cooked just until tender but still hold their shape; overcooking will result in a mushy texture. For an enhanced aromatic profile, consider adding a pinch of ground cumin or coriander to the onions during the last few minutes of caramelization. A squeeze of lemon juice or a dollop of plain yogurt can brighten the final dish upon serving.