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Mujadara (Middle Eastern Lentils with Rice)
By · 4 servings
5m prep time
40m cook time
by Cindy Suelzle -
MUJADARA - good luck pronouncing it if you haven't heard it first. Because it is translated from Arabic, you'll find all variations of the English spelling and you will also find many variations in the recipe. A classic standby in Arabic cooking, (first recorded as a recipe in 1226), every family has their favourite recipe. Many variations call for bulgur wheat but I was first introduced to the lentil / rice combination so it remains my favourite. High in nutrients and fiber, mild in flavour, economical - no wonder it remains a favourite staple in many homes of Middle Eastern descent. ..... Let me introduce you to - Mujadara (pronounced moo-JA'-der-rah)
Family Dinner Recipes
Lunch
Dinner
Side Dish
Ingredients
- 1 C Lentils these are brown - commonly referred to as green lentils - NOT the red lentils which cook up very differently
- 1 C White Rice (your favourite type): basmati is nice
- 1 C Thrive Chopped Onions (Freeze Dried) I know, it seems like a lot but mujadara is all about the onions. Trust me, go ahead and use the cup
- 1/2 C Oil (your favourite cooking oil). I use olive oil, but coconut oil is great too. You do you.
- 4 C Water (be prepared to add more water if needed.
- 1 1/2 tsp Salt
- 1 Tbsp Cumin powder
- 1 tsp Black Pepper
- 1 C THRIVE Onion Slices - I know, more ONIONS. If you don't have freeze dried, then slice up a medium onion.
- 1/4 C Oil (your favourite cooking oil). I used olive oil. I know it seems like a lot of oil. Again - trust me.
- 1 Tbsp Fajita Seasoning * optional but I like it
Directions
- Always rinse lentils in strainer. When using non-THRIVE lentils, watch for little pieces of rock to remove. Get into the habit - it is just the way lentils often come.
- Using medium sized pot, bring lentils to a boil in 3 1/2 cups salted water. Reduce heat, cover, and gently simmer for 15-20 minutes or till tender to the taste.
- While lentils are cooking, saute chopped onions in oil till aromatic and lightly toasted.
- When lentils are tender, add rice to the water. Stir to mix, add cumin powder, pepper and return lid to simmer another 15 minutes.
- For the last 5 minutes of cooking, add onions to rice/lentil mix and toss to incorporate well. If you need to add a little water at this point - go ahead.
- While rice is cooking, rehydrate your onion slices in 3-4 Tablespoons of water, then saute in oil. You are looking to carmelize the onions so keep them on the heat, gently stirring once in a while till golden brown.
- When rice - lentil - onion mixture is cooked, turn out onto serving platter. Top with caramalized onion slices. Serve.
- Mujadara is a complete protein dish so it is appropriate to serve as the main dish or as a side dish. Terrific served with tzatziki and a Greek Salad with lettuce on the side.
- Traditionally, this is served with plain yogurt and shredded or chopped cucumber on top of it. Try it - more refreshing and wonderful than you might expect. Better yet, make up some homemade tzatziki to serve with it. It can be served warm or at room temperature.
- Mujadara lends itself to all sorts of variations. Don't be afraid to add meat if you want. Wouldn't sausage crumbles be wonderful in it?