Description
Lebanese Lentils & Rice, also known as Mujaddara, is a hearty and comforting Middle Eastern dish made with tender lentils and fluffy rice, topped with sweet caramelized onions. This simple yet flavorful meal is seasoned with olive oil, salt, and pepper, offering a nutritious and satisfying option perfect for vegetarian and vegan diets.
Ingredients
Scale
Grains and Legumes
- 2 cups dry rice
- 2 cups dry lentils
Vegetables
- 1 large onion (or 2 medium onions), chopped
Oils and Seasonings
- 1 cup olive oil
- Salt and pepper to taste (2-3 teaspoons salt recommended)
Instructions
- Cook Rice and Lentils: Cook the rice and lentils separately according to their package instructions until tender but not mushy.
- Sauté Onions: While the grains cook, heat the olive oil in a pan over medium heat. Add the chopped onions and sauté for about 20 minutes, stirring occasionally, until they become golden brown and caramelized, enhancing their sweetness.
- Combine Ingredients: Once the rice and lentils are cooked, transfer them to a large bowl. Pour the sautéed onions along with the olive oil over the rice and lentils mixture.
- Season: Add salt and pepper to taste (2-3 teaspoons of salt recommended). Stir well to ensure all the flavors are well combined.
- Rest: Cover the bowl and let the mixture sit for 20 minutes. This resting period allows the flavors to meld together perfectly.
- Serve: Serve the Mujaddara warm on its own or alongside warm flatbread for a complete meal. Enjoy!
Notes
- For extra flavor, you may add a pinch of cumin or cinnamon to the onions while sautéing.
- Using brown or green lentils works best as they hold their shape well.
- Leftover Mujaddara can be refrigerated for up to 3 days and reheated gently with a splash of water.
- This dish pairs wonderfully with a side of yogurt or a fresh salad.
- Adjust salt according to your dietary needs, especially if you plan to serve the dish with salty accompaniments.
