Mujadara is the best choice when you are looking for an easy meatless but delicious and filling meal that is also not harmful to your health.
Mujadara is a beautiful easy-to-make layered dish with lentils and rice at the bottom and a layer of caramelized onions at the top. The comforting taste of rice and lentils is enhanced by the onions and spices mixed into it, which give the dish a traditional Middle-Eastern aroma and flavour. The tang of the accompanying sauces and yogurt makes this experience a million times better.
What is Mujadara?
The name comes from the Arabic word Mujaddara, which literally means “pockmarked,” referring to the lentils among the rice which resemble pockmarks. Yes, it is not a very appetizing analogy, but the dish definitely is. Mujadara made its first appearance in the 1200s and was served with meat during celebrations. Take out the meat, and it becomes a popular medieval Arab consumed by the commons.
In the Lebanese variation, the rice and the beans are intact as opposed to the puree-like consistency seen elsewhere. And this recipe is inarguably the best Lebanese Mujadara recipe you can come across.
Why Does This Recipe Work?
- Mujadara is a vegetarian meal. Thus, it is a dish that will work for everyone.
- It is a surprisingly inexpensive dish but extremely delicious and nutritious.
- This recipe is gluten-free and has no dairy, which makes it super diet-friendly.
- It is a filling meal that takes less time to prepare. Thus, it is a great choice for when those hunger pangs trouble you, but you would rather be in bed instead of in the kitchen.
- The ingredients are accessible.
What Is In This Mujadara Recipe?
Brown lentils. Lentils are the crux of this recipe. Brown lentils infuse this recipe with a ton of proteins and load this dish with nutrition.
Rice. It is the base ingredient of this recipe. White rice is a better choice compared to brown rice in this recipe.
Ground cumin and salt. Of course, no recipe is complete without spices. This recipe will be completely bland without spices. Ground cumin and salt add dashes of flavour to the recipe and should be added according to preference.
Olive oil. Caramelizing onions in olive oil give rise to an exciting blend of flavour. According to the Arabs, when it comes to cooking, it is all in the olive oil. And definitely, using high-quality olive oil will take this recipe to the next level.
Onions. The more the onions in the recipe, the better it tastes. For the same reason, in addition to adding diced onion to the rice and lentils, it will also be topped with caramelized sliced onions.
How To Make Mujadara?
Rinse both lentils and rice separately. Make sure to rinse them well.
Put the lentils in a large pot with 5-6 cups of water and bring them to a boil. Simmer and cook for 10-15 minutes or until the lentils are not fully cooked, then drain.
Now, add the chopped onions to a large pot, add half of the oil and saute over medium heat until softened (for 1-2 minutes).
Add the rice and lentil to the onions in the pot and season with salt and cumin.
Add the water, bring to a boil, then reduce the heat to a simmer and cook for 18-20 minutes. Remove the pot from the heat and set aside, covered.
In a skillet, heat the remaining oil on medium heat and add the sliced onions; fry for 10-13 minutes or until golden brown and caramelized.
Top the your lentils and rice dish with the caramelized onions and serve.
Top Tips!
- If you prefer softer caramelized onions, saute the onions on medium-high flame for 10 minutes, and then reduce it to a medium-low flame.
- On the other hand, for crispier onions, leave the flame at medium-high and stir every few minutes.
- You may use brown basmati rice, if you like. Basmati rice is the rice that is traditionally used in mujadara, and the signature aroma and flavour of this rice make the recipe very appetizing.
- Avoid quick-cooking rice.
- If you use brown rice, make sure that you cook it for longer.
- Avoid red or orange lentils. Their softer texture will cause the mujadara to become mushy.
- Make sure that the lentils you use are dry.
Some Variations
- You can use green lentils if brown lentils are not available.
- The most common way in which people make the flavour of mujadara vary is by changing the ratio of rice to lentils.
- Another traditional way of making this dish is using coarse, light bulgur instead of rice.
- Adding toasted vermicelli to the rice too, is a great way to enhance the flavour of your dish.
- You can cook the dish such that it attains a risotto-like consistency if you would prefer not to have the feeling of whole grains in your mouth.
- You can use vegetable stock to boil the rice and saute the onions. It will make your dish more flavourful and keep it oil-free.
- Adding chili powder to the Mujadara will satisfy your craving for hot & spicy if you have one.
- Some people add a generous amount of cinnamon to the recipe to add some sweet and hot fun to the recipe.
- Add chopped carrots, potatoes, peas, or whatever veggies you prefer for added nutrition and a nice blend of a variety of flavours.
- Raisins can be added in moderate quantity in the last few minutes of cooking for a hint of sweetness.
- Garnish your dish with lightly toasted pine nuts for a mild nutty flavour.
Serving Suggestions
- Top the bowls of mujadara with fresh green leaves like mint, coriander, etc.
- The tangy flavour of yogurt goes well with the mujadara, which makes it a great option for a side dish.
- Roasted and seasoned veggies are a popular choice of sides along with Mujadara.
- If you want to go completely dairy-free/vegan, instead of the yogurt, serve this recipe with classic hummus or tahini sauce.
- Fresh spicy sauces make the mujadara even more delectable.
- Sliced cherry tomatoes make a great companion to mujadara by mildly boosting the flavour.
- Typical Mediterranean salads like balela salad, shirazi salad, etc., are side dish options that you must try.
- Squeeze some lemon zest on top of the mujadara for a refreshing citrus taste.
FAQs
Mujadara keeps for up to 5 days when stored in the fridge in an airtight container. However, make sure that you store the fried onions separately. In the freezer, Mujadara can last for up to 3 months. Before reheating it, allow it to thaw overnight in the fridge, and you are good to go.
Yes, Mujadara can very well be made in advance. Reheat it slightly (up to room temperature) before serving, and it will taste just as good as freshly prepared Mujadara.
Recipes you may like
Easy Mujadara Recipe - Lebanese Lentils and Rice
Ingredients
- 1 ½ cups brown lentils
- ½ cup rice
- 2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 tablespoon olive oil , divided
- 4 onions , 3 chopped, and 1 sliced
Instructions
- Rinse both lentils and rice separately and rinse well.
- Put the lentils in a large pot with 5-6 cups of water and bring to a boil, simmer and cook for 10-15 minutes or until the lentils ( not fully cooked), then drain.
- Now, add the chopped onion to a large pot, add half of the oil and saute over medium heat until softened (for 1-2 minutes).
- Add the rice to the onion in the pot and season with salt and cumin.
- Add the lentil and water, bring to a boil, then reduce the heat to a simmer and cook for 18-20 minutes. Remove the pot from the heat and set aside covered.
- In a skillet, heat the remaining oil on medium heat and add the sliced onions; fry for 10-13 minutes or until golden brown and caramelized.
- Top mujadara with the caramelized onions and serve.
Notes
- If you prefer softer caramelized onions, saute the onions on medium-high flame for 10 minutes, and then reduce it to a medium-low flame.
- On the other hand, for crispier onions, leave the flame at medium-high and stir every few minutes.
- You may use brown basmati rice, if you like. Basmati rice is the rice that is traditionally used in mujadara, and the signature aroma and flavour of this rice make the recipe very appetizing.
- Avoid quick-cooking rice.
- If you use brown rice, make sure that you cook it for longer.
- Avoid red or orange lentils. Their softer texture will cause the mujadara to become mushy.
- Make sure that the lentils you use are dry.
Some Variations
- You can use green lentils if brown lentils are not available.
- The most common way in which people make the flavour of mujadara vary is by changing the ratio of rice to lentils.
- Another traditional way of making this dish is using coarse, light bulgur instead of rice.
- Adding toasted vermicelli to the rice too, is a great way to enhance the flavour of mujadara.
- You can cook the dish such that it attains a risotto-like consistency if you would prefer not to have the feeling of whole grains in your mouth.
- You can use vegetable stock to boil the rice and saute the onions. It will make your dish more flavourful and keep it oil-free.
- Adding chili powder to the Mujadara will satisfy your craving for hot & spicy if you have one.
- Some people add a generous amount of cinnamon to the recipe to add some sweet and hot fun to the recipe.
- Add chopped carrots, potatoes, peas, or whatever veggies you prefer for added nutrition and a nice blend of a variety of flavours.
- Raisins can be added in moderate quantity in the last few minutes of cooking for a hint of sweetness.
- Garnish the Mujadara with lightly toasted pine nuts for a mild nutty flavour.
Nutrition
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Patric
Delicious, especially with hot sauce.
Kate
Easy to make recipe. I like it. Thanks!
Carol
delicious Lebanese food! Thanks for sharing this recipe.