Mujadarra (Lentils with Rice)

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course lunch/dinner

Cuisine Chinese

Servings 8 people

Calories 2807 kcal

Equipment

1 Large Pot
1 Colander
1 Cutting Board
1 Chef's knife
1 Wooden Spoon

Ingredients

Main

14 ounces dry brown lentils
2 carrots grated
3 tablespoons olive oil
2 onions thinly sliced
3 cloves garlic crushed, or more to taste
2 tablespoons water or more as needed
1 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper Optional
¼ teaspoon yellow curry powder Optional
4 cups cooked brown rice or as needed

Instructions

Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Notes

Achieving truly rich flavor in Mujadarra hinges on the caramelization of the onions. Don't rush this step; cook them slowly over medium-low heat until deeply golden brown and sweet, which can take 15-20 minutes, not just 5-7. This develops a complex base. For an extra aromatic boost, consider toasting the cumin and other spices dry in a separate pan for a minute before adding them to the lentils, or bloom them gently in a little extra olive oil with the onions. Ensure lentils are tender but still hold their shape; overcooked lentils become mushy. Adjust seasoning carefully, especially salt, after adding spices. Serve with a dollop of plain yogurt or a squeeze of lemon for brightness, and perhaps some fresh chopped parsley for color and freshness.