Name: Mujadara (Lentils and Rice)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 4 large onions; 1 tablespoon olive oil; 1 tablespoon sugar; ¾ teaspoon salt; 1 cup water; 1 tablespoon vinegar (apple cider or balsamic); 1 cup dried lentils (green or brown); 4 cups water (to cook lentils); 1 teaspoon salt (for cooking lentils); ½ cup basmati rice; 3 cups water (to cook rice); ½ teaspoon salt (for cooking rice); 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); 4 wedges lemon; 1 cup yogurt tahini sauce (or plain Greek yogurt)

Mujadara (Lentils and Rice)

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Warm and comforting, Mujadara (Lentils and Rice) is a delightful Middle Eastern dish that brings together tender lentils, fluffy rice, and sweet caramelized onions. This nutritious recipe is perfect for busy weeknights or family gatherings, offering a satisfying meal that warms the heart and fills the belly. Enhanced with aromatic spices and fresh herbs, Mujadara is not just delicious but also highly versatile—easily customized to fit your taste. Whether you’re serving it as a main dish or alongside fresh salads, this wholesome recipe is sure to become a favorite in your home.

Author: Emma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Main
Method: Sautéing, Boiling
Cuisine: Middle Eastern

Ingredients

Scale

4 large onions
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
1 cup water
1 tablespoon vinegar (apple cider or balsamic)
1 cup dried lentils (green or brown)
4 cups water (to cook lentils)
1 teaspoon salt (for cooking lentils)
½ cup basmati rice
3 cups water (to cook rice)
½ teaspoon salt (for cooking rice)
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)
4 wedges lemon
1 cup yogurt tahini sauce (or plain Greek yogurt)

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Instructions

Caramelize the onions by sautéing in olive oil with sugar and salt until golden brown.
Cook lentils in boiling water until tender; drain.
In a separate pot, cook basmati rice in salted water until al dente; drain.
Combine cooked lentils and rice with sautéed scallions, garlic, spices, and half the caramelized onions.
Serve topped with remaining onions, fresh herbs, lemon wedges, and yogurt tahini sauce.

Nutrition

Serving Size: 1 cup (about 250g)
Calories: 360
Sugar: 5g
Sodium: 540mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 15g
Protein: 14g
Cholesterol: 0mg

Find it online: https://quickwithemma.com/mujadara-lentils-and-rice/