Mujadara (Lentils And Rice)
Enjoy the hearty comfort of Mujadara — a wholesome blend of lentils and rice topped with caramelized onions for rich, earthy flavor in every bite!
Ingredients
- 4 large white or yellow onions
- 1 tablespoon olive oil
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon apple cider or balsamic vinegar
- 1 cup dried green or brown lentils
- ½ cup basmati rice
- 1 tablespoon extra virgin olive oil
- 4 scallions finely chopped
- 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
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons flat-leaf parsley chopped
- 2 tablespoons cilantro chopped (optional)
- 4 lemon wedges
- 1 cup yogurt tahini sauce or plain Greek yogurt
Instructions
- Caramelize Onions: Thinly slice the onions. In a pan, sauté them with olive oil, sugar, and ¾ teaspoon salt for 5 minutes. Add water, simmer for 20 minutes until the liquid evaporates. Increase heat, add vinegar, stir for 2 minutes, then set aside.
- Cook Lentils: Boil 4 cups of water, add 1 teaspoon salt and rinsed lentils. Simmer for 15-30 minutes until tender. Drain and set aside.
- Cook Rice: Boil 3 cups of water, add ½ teaspoon salt and rinsed rice. Boil for 8-10 minutes until al dente. Drain and set aside.
- Make Flavor Base: In a skillet, heat extra virgin olive oil. Sauté scallions for 2 minutes, then add garlic, paprika, coriander, cumin, cinnamon, turmeric, red pepper flakes. Sauté until fragrant. Add lentils, rice, half of the caramelized onions, parsley, cilantro, salt, and black pepper. Sauté until warm and combined.
- Serving: Serve the pilaf on a platter, topped with remaining caramelized onions, scallion tops, and parsley. Serve with lemon wedges and yogurt sauce. Pair with a side salad like fattoush or cucumber-tomato salad.
- Enjoy this flavorful Middle Eastern dish with a variety of textures and aromas!