Description
Mujadara is a traditional Middle Eastern dish featuring a flavorful combination of lentils and basmati rice, enriched with caramelized onions and aromatic spices. This comforting and wholesome vegetarian recipe incorporates sautéed scallions and a blend of warm spices, served with lemon wedges and creamy yogurt tahini sauce, making it a delightful centerpiece for any meal.
Ingredients
Scale
Caramelized Onions
- 4 large onions (white or yellow), thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
Lentils
- 1 cup dried lentils (green or brown), rinsed
- 4 cups water
- 1 teaspoon salt
Rice
- ½ cup basmati rice, rinsed
- 3 cups water
- ½ teaspoon salt
Flavor Base and Garnish
- 1 tablespoon extra virgin olive oil
- 4 scallions (finely chopped, reserve green tops for garnish)
- 2 cloves garlic (pressed or grated)
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon turmeric powder (optional)
- ⅛ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 2 tablespoons flat-leaf parsley (chopped)
- 2 tablespoons cilantro (chopped, optional)
To Serve
- 4 wedges lemon
- 1 cup yogurt tahini sauce or plain Greek yogurt
Instructions
- Make caramelized onions: Slice the onions thinly about 1/5 inch or 1/2 cm thick. Heat 1 tablespoon olive oil in a skillet and sauté the onions with ¾ teaspoon salt and 1 tablespoon sugar over medium heat for 5 minutes.
- Simmer onions: Add 1 cup water to the skillet, reduce heat to medium-low, and simmer for 20 minutes until the liquid evaporates and the onions become deeply caramelized.
- Finish onions with vinegar: Increase the heat to high, add 1 tablespoon vinegar, and cook stirring briskly for 2 minutes. Turn off heat and set aside the caramelized onions.
- Cook lentils: Bring 4 cups water to a boil. Add 1 teaspoon salt and 1 cup rinsed lentils. Reduce heat to a simmer and cook for 15-30 minutes until the lentils are tender but still hold their shape. Drain and set aside.
- Cook rice: In another pot, boil 3 cups water with ½ teaspoon salt. Add the rinsed ½ cup basmati rice, simmer on low heat for 8-10 minutes until the rice is al dente. Drain and set aside.
- Prepare the flavor base: Heat 1 tablespoon extra virgin olive oil in a large skillet. Add the chopped scallions (saving the green tops for garnish) and sauté for 2 minutes until softened.
- Add garlic and spices: Add the pressed garlic, paprika, coriander, cumin, cinnamon, turmeric (if using), red pepper flakes, and sauté for another minute until fragrant.
- Combine lentils and rice: Stir in the cooked lentils, rice, half of the caramelized onions, parsley, cilantro (if using), ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté everything together for a few minutes until warmed through and well combined. Taste and adjust seasoning as needed.
- Serve: Transfer the mujadara to a large serving platter. Top with the remaining caramelized onions, scallion green tops, and additional parsley for garnish.
- Accompaniments: Serve with lemon wedges and a bowl of yogurt tahini sauce or plain Greek yogurt. Pair with a fresh salad like fattoush, Shirazi salad, or cucumber-tomato salad for a complete meal.
Notes
- Cook lentils until tender but not mushy to retain texture.
- Slicing onions thinly and simmering slowly ensures rich caramelization and sweetness.
- Adjust red pepper flakes to your preferred spice level.
- Turmeric powder is optional and adds color but isn’t traditional.
- Yogurt tahini sauce complements the earthy lentils and adds creaminess.
- This dish is vegetarian and can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Mujadara, lentils and rice, Middle Eastern cuisine, vegetarian recipe, caramelized onions, healthy lentil dish
