1hMujadara
Lentils and rice are simmered with warm cumin, then topped with deeply browned onions. This pantry-friendly Mediterranean staple is hearty, vegan, dairy-free, and gluten-free.
- Energy
- 569 calories per serving
- Protein
- 19.4 g per serving
- Carbs
- 85 g per serving
- Fat
- 18.9 g per serving
- Sodium
- 905 mg per serving
Shopping options
Cook this recipe
- water-4.25 cups
- dried brown lentils-1 cup
- yellow onions-1.5 lb
- long-grain white rice-1 cup
- extra-virgin olive oil-0.33 cups
- ground cumin-2 tsp
- fine sea salt-1.5 tsp
- ground black pepper-0.5 tsp
Rinse the lentils and rice separately in a fine-mesh strainer until the water runs mostly clear; keep them separate.
Heat the olive oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt; cook, stirring often, until deeply browned, 25 to 35 minutes.
Add onions to hot oil carefully to reduce splatter.
Transfer the onions to a plate with a slotted spoon, leaving the oil in the skillet.
While the onions cook, combine the lentils and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a steady simmer, and cook uncovered until just tender, 14 to 16 minutes.
Stir the rice, remaining 1 3/4 cups water, cumin, black pepper, remaining 1 teaspoon salt, and 2 tablespoons reserved onion oil into the lentils.
Bring to a simmer, cover, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
Lift the saucepan lid away from your face to avoid steam burns.
Remove from heat and let stand, covered, for 10 minutes.
Fluff with a fork, fold in one-third of the browned onions, and serve topped with the remaining onions.
How did it turn out?
Rating and review tools are unavailable right now.