Satisfy Your Cravings with Mujadara | A Delicious, Nutritious, and Healthy Rice & Lentils Recipe
Mujadara is one of the most beloved dishes in Middle Eastern cuisine. This mouth-watering recipe has existed for centuries, and its savory taste satisfies cravings wherever it goes. Made of lentils, rice, onions, and various spices, this vegan staple packs a nutritional punch with plenty of protein, fiber, carbohydrates, and essential vitamins in each serving, making it an ideal dish to whip up when you’re looking for a healthy yet flavorful meal. Whether you’re whipping up mujadara as an entree or side dish, let me show you how easy it can be to craft this dish with simple tricks and tips!
The first recorded recipe for mujadara was found in Iraq in a Kitab al-Tabikh, meaning "The Book of Dishes," from 1226 A.D. Eating mujadara is such a memorable experience. There’s something so comforting and luxurious about it, seeing the crispy fried onions on top of the warm rice and lentils. It’s a dish that takes you back to childhood memories, the bursting smell of the onions and spices in the kitchen, served with yogurt that lends an unbelievable creaminess. The combination of ingredients has been around for centuries yet remains timeless. Each culture has its way of preparing the dish, making it unique and tantalizingly suitable. But we can all agree that no matter who cooks it or how it's made, mujadara is a remarkable culinary masterpiece that brings us together in many ways.
Here’s Why You’ll Love This Recipe
This is a versatile meal that people of all ages can enjoy.
The leftovers the next day taste even better.
You can use any favorite rice or lentils in this recipe by adjusting the liquid measurements accordingly.
The onions can be fried to your liking or caramelized, as I like to eat them.
Satisfy Your Cravings with Mujadara | A Delicious, Nutritious, and Healthy Rice & Lentils Recipe
Ingredients
Instructions
- Rinse the basmati rice and let it rest in cold water for 15 minutes.
- Rinse and sort through the dried lentils.
- Place the lentils into a large pot and cover them with 5 cups water.
- Let the lentils cook according to the package directions, or if using the same brand of lentils that I use (see recommended products list below), let your lentils boil with the lid on for 4 minutes, turn off the heat and let them sit covered for two additional minutes.
- Drain the lentils over a bowl, and reserve the lentil water.
- Drain the rice and add it to the pot along with the drained lentils.
- If using the same rice brand I use (see recommended products list below), add precisely two liquid measure cups of the reserved lentil water. If you use a different brand, check the recommended water to cook a cup of that rice and add an additional 1/4 cup to the recommended amount.
- Bring the lentil water to a boil and turn the heat down to a simmer.
- Cover the pot and let the rice and lentils cook for 25 minutes.
- Turn the heat off and let the pot remain covered for 4 minutes.
- Place the rice and lentils onto a serving platter and top with the caramelized onions.
- Cut four yellow onions in half and then thinly slice them into strips.
- Add them to a pan with 1/3 cup liquid measure of extra virgin olive oil and let them sauté and caramelize over medium heat for about 20 minutes.
- Once done, place the onions onto a paper towel and pour any excess oil in the pan into your cooked rice and lentils.
- Serve the onions on top of the rice and lentils.
Notes
Basmati Rice: I always have basmati rice in my pantry. You can also use other types of rice, such as brown rice, jasmine rice, etc. but be sure to adjust the liquid measurements to ensure that the rice you are using cooks properly.
Lentils: If you use a different brand of lentils than I, and they are fully cooked after boiling, do not add them back to the pot after draining to cook again with the raw rice. Set the lentils aside and mix them into the rice after it is cooked. If this is the case, do not add the extra 1/4 cup of water to the pot with the rice. Just follow the exact cooking instructions for the rice brand you are using. However, if the lentils you are using are still al dente, you may add them to the uncooked rice, and they will finish cooking with the rice in the pot.
Lentil Water: Keep the water you boiled your lentils in. This is what will flavor the rice and give it authentic mujadara flavors. Instead, use lentil water for cooking the rice vs. plain water.
Nutrition Facts
Calories
477.75Fat
13.12 gSat. Fat
1.86 gCarbs
70.39 gFiber
21.31 gNet carbs
49.08 gSugar
4.46 gProtein
19.7 gSodium
213.38 mgCholesterol
0 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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