Mujadara
A comforting dish of lentils and rice topped with caramelized onions, offering a delightful mix of flavors and textures.
Ingredients
For the caramelized onions
- 4 large onions (white or yellow) Thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon vinegar (apple cider or balsamic)
For the lentils
- 1 cup dried lentils (green or brown) Plus 4 cups water and 1 teaspoon salt to cook
For the rice
- ½ cup basmati rice Plus 3 cups water and ½ teaspoon salt to cook
For the flavor base
- 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, not traditional)
- 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)
Instructions
Caramelize Onions
- Slice the onions thinly. Sauté in olive oil with salt and sugar for 5 minutes.
- Add water, reduce heat to medium-low, and simmer for 20 minutes until liquid evaporates.
- Increase heat to high, add vinegar, and stir for 2 minutes. Turn off heat and set aside.
Cook Lentils
- Boil 4 cups of water with 1 teaspoon of salt.
- Add rinsed lentils and simmer for 15-30 minutes until tender but intact. Drain and set aside.
Cook Rice
- Boil 3 cups of water with ½ teaspoon of salt.
- Add rinsed basmati rice and boil on low heat for 8-10 minutes until al dente. Drain and set aside.
Make Flavor Base
- Heat extra virgin olive oil in a large skillet.
- Add chopped scallions and sauté for 2 minutes.
- Add pressed garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes, and sauté for 1 more minute until fragrant.
- Stir in lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Sauté in the pan until warm and well combined. Adjust salt to taste.
Serving Suggestions
- Serve on a large platter topped with the remaining caramelized onions, scallion tops, and parsley.
- Add lemon wedges and a bowl of yogurt or yogurt tahini sauce on the side.
Notes
Caramelized onions can take time, be patient. If you want a different texture, mix lentils and rice earlier, but keeping them separate is recommended.