Mjadara

Experience the comforting flavors of Mjadara, a beloved Middle Eastern recipe that combines hearty brown lentils, fragrant basmati rice, and sweet caramelized onions into a dish that’s both satisfying and deeply flavorful. Perfectly spiced with warm cumin and allspice, this vegetarian and vegan-friendly meal is as nutritious as it is delicious. The tender lentils and fluffy rice are topped with golden, crispy onions for a delightful contrast in texture, while a sprinkle of fresh parsley adds a refreshing finish. Easy to prepare with simple pantry staples, Mjadara is a versatile dish that can be enjoyed as a main course, a side, or even a make-ahead meal for busy weeknights. Rich with protein, fiber, and bold flavors, this recipe is a testament to the beauty of uncomplicated comfort food.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 4 cups water
• 1 cup basmati rice
• 0.25 cup extra-virgin olive oil
• 2 large onions
• 1 teaspoon ground cumin
• 0.5 teaspoon ground allspice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils with 4 cups of water. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to medium-low and simmer the lentils for about 15 minutes, until they are tender but not mushy. Drain any excess water and set aside.

Step 3

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

Step 4

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the rice and cook for about 2-3 minutes, stirring constantly until the rice is lightly toasted.

Step 5

Add the cooked lentils to the pot with the rice, then add 2 cups of water, ground cumin, ground allspice, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

Step 7

While the rice and lentils are cooking, peel and slice the onions thinly. In a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 8

Add the sliced onions to the frying pan and cook for about 15-20 minutes, stirring frequently, until the onions are caramelized and golden brown. Adjust the heat if necessary to prevent burning.

Step 9

Once the lentil-rice mixture is cooked, fluff it with a fork. Gently fold in half of the caramelized onions, reserving the other half for topping.

Step 10

Transfer the mjadara to a serving dish, top with the remaining caramelized onions, and garnish with freshly chopped parsley.

Step 11

Serve the mjadara warm, and enjoy it as a main dish or as a flavorful side.

Nutrition Facts

Serving size	1797.3 grams (1797.3g)

Amount per serving	% Daily Value*
Calories	1147

Total Fat 62.10g	80%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2413mg	105%
Total Carbohydrate 122.70g	45%
Dietary Fiber 23.60g	84%
Total Sugars 25.00g
Protein 28.50g	57%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 13mg	72%
Potassium 1585mg	34%

*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: 48.0%

Protein: 9.8%

Carbs: 42.2%