Mujadara (Lentils & Rice with Crispy Onions)
A comforting and flavorful Middle Eastern dish featuring tender brown lentils and aromatic rice, topped generously with sweet and crispy caramelized onions. A hearty vegan meal for two.
Cook the lentils
In a medium saucepan, combine 1/2 cup rinsed brown or green lentils with 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer (cook gently just below boiling, with small bubbles) for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Do not overcook the lentils, or they will become mushy.
- •Green or brown lentils hold their shape best.
Fry the crispy onions
While lentils cook, thinly slice 2 large yellow onions. Heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are deeply golden brown and crispy. This may take longer than expected, so be patient. Remove about two-thirds of the crispy onions and place them on a paper towel-lined plate to drain any extra oil. Set them aside for topping. Leave the remaining onions and flavored oil in the skillet.
💡 Pro Tips:
- •Cooking onions slowly and patiently is key for crispiness and sweetness.
- •Do not overcrowd the pan; cook in batches if needed.
Cook the rice and combine
To the skillet with the remaining onions and oil, add 1 cup rinsed basmati rice. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir for 1-2 minutes until the rice is well coated and fragrant (smells pleasant and aromatic). Pour in the remaining 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Toasting the spices with rice enhances their flavor.
- •Do not lift the lid during rice cooking to ensure proper steaming.
Assemble and serve
Once the rice is cooked, gently fluff it with a fork. Stir in the cooked lentils. Taste and adjust salt or pepper if needed. Transfer the Mujadara (a Middle Eastern dish of lentils and rice) to a serving platter or individual bowls. Top generously with the reserved crispy fried onions. Garnish with 2 tablespoons chopped fresh parsley and serve with lemon wedges for squeezing over the dish.
💡 Pro Tips:
- •Fluffing the rice helps separate the grains.
- •Serving with lemon adds brightness and cuts through the richness.
- Medium saucepan (for lentils)
- Large, deep skillet (for onions and rice)
- Paper towel-lined plate
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a truly authentic flavor, ensure your onions are very thinly sliced for maximum crispiness.
- 💡Mujadara can be prepared ahead of time; it often tastes even better the next day as the flavors deepen. Reheat gently on the stovetop.
- 💡Serve with a simple side of plain yogurt or a fresh cucumber salad for a complete meal (note this changes the vegan/dairy-free tag).
You Might Also Like
Discover more delicious recipes similar to what you're cooking
