Megadarra Mujadarah

Dive into the comforting, aromatic world of Middle Eastern cuisine with Megadarra Mujadarah, a hearty, vegan dish that's packed with flavor and simplicity. This wholesome recipe combines tender green or brown lentils and fluffy basmati rice, gently spiced with cumin, cinnamon, and optional allspice for a warm, earthy depth. The real star? Golden caramelized onions, which add a deliciously sweet contrast to the savory base. Perfect for meal prepping or family dinners, this one-pot wonder comes together in under an hour. Serve it warm, garnished with a dollop of creamy yogurt and fresh parsley for a vibrant touch. Ideal for those seeking a healthy, affordable, and satisfying meal, Megadarra Mujadarah is a timeless recipe that proves you don’t need complex ingredients to create bold flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 1 cup long-grain white or basmati rice
• 4 cups water
• 2 pieces large onions
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon allspice (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup yogurt (for serving, optional)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Start by rinsing the lentils under cold water until the water runs clear. Set them aside.

Step 2

In a medium saucepan, add the lentils and 2 cups of water. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer for 15-20 minutes until the lentils are just tender but not fully cooked. Drain and set aside.

Step 3

While the lentils are cooking, peel and thinly slice the onions into half-moons.

Step 4

In a large skillet or frying pan, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until deeply caramelized and golden brown. Remove a third of the onions and set aside for topping.

Step 5

Once the remaining onions are caramelized, stir in the ground cumin, cinnamon, allspice (if using), salt, and black pepper. Cook for 1-2 minutes to release the spices' aroma.

Step 6

To the pan with the spiced onions, add the partially cooked lentils, rice, and 2 cups of water. Stir well to combine.

Step 7

Cover the skillet, reduce the heat to low, and cook for 20-25 minutes, or until the rice and lentils are tender and the liquid has been absorbed. Check occasionally to avoid burning or sticking, and add a splash of water if needed.

Step 8

Once fully cooked, fluff the Megadarra Mujadarah with a fork and taste for seasoning. Add more salt or pepper if desired.

Step 9

Serve warm, topped with the reserved caramelized onions, a dollop of yogurt, and a sprinkle of fresh parsley if desired.

Nutrition Facts

Serving size	1965.7 grams (1965.7g)

Amount per serving	% Daily Value*
Calories	1291

Total Fat 63.10g	81%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 5.30g
Cholesterol 16mg	5%
Sodium 2524mg	110%
Total Carbohydrate 147.10g	53%
Dietary Fiber 23.30g	83%
Total Sugars 33.30g
Protein 36.90g	74%

Vitamin D 79IU	395%
Calcium 550mg	42%
Iron 10mg	56%
Potassium 1746mg	37%

*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: 43.6%

Protein: 11.3%

Carbs: 45.1%