Gluten-Free Mujaddara

Experience the comforting flavors of the Middle East with this Gluten-Free Mujaddara—a humble yet satisfying dish made with tender lentils, fluffy rice, and golden, caramelized onions. Infused with warm spices like cumin and cinnamon, this naturally gluten-free recipe boasts a hearty, wholesome base that's perfect as a main course or a flavorful side. The crowning touch of sweet, melt-in-your-mouth onions and a sprinkling of fresh parsley elevates every bite, making it as visually appealing as it is delicious. Ready in under an hour, this easy-to-follow recipe combines traditional techniques with modern simplicity, making it an ideal choice for busy nights or impressing guests with a gluten-free twist on a classic dish.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Green or Brown Lentils
• 3 cups Water
• 1 Bay Leaf
• 1 cup Short Grain or Basmati Rice
• 4 tablespoons Olive Oil
• 2 Large Onions, thinly sliced
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Ground Cinnamon
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley, chopped

Directions

Step 1

Rinse the lentils under cold water to remove any debris and set aside.

Step 2

In a medium saucepan, add the lentils, 3 cups of water, and the bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the lentils are tender but not mushy. Drain any excess water and discard the bay leaf.

Step 3

While the lentils are cooking, rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being sticky.

Step 4

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook the onions, stirring occasionally, for about 20 minutes or until they are deeply caramelized and golden brown. Remove half of the onions and set them aside for garnishing.

Step 5

To the remaining onions in the pan, add the cumin, cinnamon, drained lentils, and the rinsed rice. Stir well to combine the ingredients.

Step 6

Add 3 cups of water, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper to the pan. Bring to a boil, then reduce the heat to low and cover the pan. Cook for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

Step 7

Turn off the heat and let the Mujaddara sit, covered, for 5 minutes to allow the flavors to meld.

Step 8

Fluff the rice and lentils with a fork and transfer them to a serving dish. Top with the reserved caramelized onions and chopped fresh parsley.

Step 9

Serve the Gluten-Free Mujaddara warm as a main dish or a side dish.

Nutrition Facts

Serving size	1497.9 grams (1497.9g)

Amount per serving	% Daily Value*
Calories	1136

Total Fat 58.40g	75%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 3590mg	156%
Total Carbohydrate 128.40g	47%
Dietary Fiber 23.50g	84%
Total Sugars 17.60g
Protein 27.70g	55%

Vitamin D 0IU	0%
Calcium 233mg	18%
Iron 10mg	57%
Potassium 1413mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 9.6%

Carbs: 44.7%