Ingredients
Units
Scale
- 1 cup brown or green lentils, rinsed
- 1 cup long-grain white rice (or basmati rice), rinsed
- 4 cups water or vegetable broth
- 2 large onions, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander (optional)
- 1/4 teaspoon ground cinnamon (optional)
- Salt and black pepper to taste
- Fresh parsley - or mint, chopped, for garnish (optional)
- Lemon wedges for serving
Instructions
- Cook the Lentils:
- In a medium pot, bring 4 cups of water or broth to a boil.
- Add the lentils and reduce heat to a simmer. Cook for about 15 minutes, or until the lentils are just tender but not mushy. Drain and set aside.
- Caramelize the Onions:
- Heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt.
- Cook, stirring occasionally, until the onions turn deep golden brown and caramelized, about 20-25 minutes. Remove about half of the onions and set them aside for garnish.
- Cook the Rice with Lentils:
- Add the rice to the pot with the remaining caramelized onions. Stir for 1-2 minutes to coat the rice in the oil and flavors.
- Add the cooked lentils, ground cumin, coriander, cinnamon (if using), and salt and pepper to taste. Stir to combine.
- Pour in 2 1/2 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff and Serve:
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice and lentils with a fork.
- Transfer to a serving dish and top with the reserved caramelized onions.
- Garnish and Enjoy:
- Garnish with fresh parsley or mint if desired, and serve with lemon wedges for a zesty flavor boost.
Notes
- Optional Additions: Add a clove of minced garlic or a handful of toasted pine nuts for added flavor.
- Serving Suggestions: Mujadara pairs beautifully with a side of plain yogurt or a crisp salad like fattoush or tabbouleh.
- Prep Time: 20
- Cook Time: 1 hour