Lebanese Mujadara - Lentils and Rice with Caramelized Onions
Mujadara is a classic Middle Eastern recipe made of simple ingredients and minimal effort. A perfect vegan dish with tons of flavors and textures!
Ingredients
For the lentils
- ¾ cup dry brown lentils rinsed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon 7 spice or allspice
- pinch cinnamon
- 5 cups water for boiling
For the lentils
- 1½ cups jasmine rice
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon 7 spice all spice
- dash cinnamon
- 4 tablespoons olive oil
- 1½ teaspoons veggie bullion powder stock
- 1 small yellow onion diced
- 3 cups hot water
Instructions
- Soak the rice and set it aside.
- Wash the lentils well. Add them to a pot along with garlic powder, onion powder, cumin, 7 spice, and cinnamon. Add enough water to cover them.
- Let it come to a rolling boil, then simmer on medium heat until completely soft. It needs around 20-25 minutes.
- Strain the liquid and set lentils aside.
- To a pot, add the olive oil, diced onion and sauté until golden.
- Drain the soaked rice and add it to the onions. Next, add cumin, coriander powder, 7 spice, cinnamon, veggie bullion powder, and salt.
- Add the strained lentils to the rice and onions, then add the hot water. Let it come to a rolling boil until the water touches the surface of the rice, then cover it with aluminum foil and the lid at the same time.
- Cook mujadara at low heat for 15-20 minutes. Serve it with crispy onions and salad or yogurt.
Notes
- Rinse Lentils and Rice Thoroughly: Rinse lentils and rice under cold water before cooking to remove excess starch and impurities. This helps the grains stay separate and prevents the dish from becoming overly sticky.
- Keep Lentils Intact: Don’t boil lentils more than you should, or else they will become too soft. You want lentil grains to stay intact and whole for a good presentation.
- Choose the Right Lentils: You can use brown or green lentils for this Mujadara. Don’t use yellow or red since they get too mushy when cooked.
- Pick Your Preferred Rice: I used Jasmine rice, but you can use any type of rice you prefer. Whether you use long grain rice, short grain rice, or brown rice. Make sure to adjust the cooking time accordingly.
- Control the Liquid Amount: Ensure you use just enough water when cooking rice and lentils to avoid a mushy texture. If needed, you can always add a bit more water during cooking, but it’s harder to remove excess.
Nutrition
Calories: 1542kcalCarbohydrates: 228gProtein: 21gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gSodium: 2456mgPotassium: 485mgFiber: 6gSugar: 1gVitamin A: 928IUVitamin C: 1mgCalcium: 172mgIron: 6mg
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