Description
A comforting and flavorful Lebanese dish, Mujaddara combines lentils and rice with caramelized onions for a satisfying meal. This vegan and gluten-free recipe is easy to make and perfect for a wholesome dinner option.
Ingredients
Scale
Lentils and Rice:
- 1 cup brown or green lentils, rinsed
- 1/2 cup long grain rice (such as basmati), rinsed
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Caramelized Onions:
- 2 large yellow onions, thinly sliced
- 1/4 cup olive oil
Instructions
- Lentils and Rice: In a medium pot, bring water or vegetable broth to a boil. Add lentils and cook for 15 minutes. Add rice and simmer for another 15–20 minutes. Stir in cumin, allspice, salt, and pepper. Remove from heat and cover.
- Caramelized Onions: Heat olive oil in a skillet. Cook onions slowly for 20–25 minutes until caramelized.
- Gently fluff lentil-rice mixture and transfer to a serving dish. Top with caramelized onions. Serve warm or at room temperature.
Notes
- Mujaddara is traditionally served with plain yogurt or a cucumber-tomato salad.
- Cook lentils and rice in vegetable broth for more flavor.
- Ensure onions are fully caramelized for the best taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
