Mujadarra

Mujadarra is a timeless Middle Eastern comfort dish that brings together the wholesome earthiness of lentils, the aromatic warmth of spiced rice, and the irresistible sweetness of deeply caramelized onions. This hearty vegetarian recipe is made with simple pantry staples like brown lentils, white or basmati rice, and fragrant spices such as cumin and cinnamon, creating a perfect balance of flavors and textures. Cooked in vegetable broth for extra depth, the dish is topped with golden-brown onions that lend a rich, sweet-savory finish. Ready in just over an hour, Mujadarra is ideal as a satisfying main course or a flavorful side, and it can be garnished with fresh parsley or a dollop of plain yogurt for added freshness. Perfect for meal prep or weeknight dinners, this nourishing dish is naturally vegan, gluten-free, and irresistibly delicious.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 1 cup white or basmati rice
• 3 large yellow onions
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 4 cups vegetable broth or water

Directions

Step 1

Rinse the brown lentils under cold water until the water runs clear. Set aside.

Step 2

Peel and thinly slice the onions into half-moons.

Step 3

In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat.

Step 4

Add the sliced onions to the pan and cook, stirring occasionally, for 20-25 minutes until deeply caramelized. If the onions begin to stick, add a teaspoon of water at a time to deglaze the pan.

Step 5

Meanwhile, bring 4 cups of vegetable broth or water to a boil in a medium saucepan.

Step 6

Add the lentils to the boiling broth or water and reduce the heat to medium-low. Simmer for 15-20 minutes until the lentils are tender but not mushy. Drain any excess liquid and set aside.

Step 7

In the same saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 8

Add the ground cumin, ground cinnamon, salt, and black pepper to the oil and stir for 30 seconds until fragrant.

Step 9

Add the rice to the seasoned oil and stir to coat the grains. Toast the rice for 1-2 minutes.

Step 10

Pour 2 cups of fresh water or remaining broth into the saucepan with the rice. Stir and bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Step 11

Once the rice is cooked, gently fluff it with a fork and mix in the cooked lentils.

Step 12

Serve the lentil-rice mixture on a platter and top with the caramelized onions.

Step 13

Optionally, garnish with fresh parsley or a dollop of plain yogurt. Serve warm as a main course or side dish.

Nutrition Facts

Serving size	1871.8 grams (1871.8g)

Amount per serving	% Daily Value*
Calories	1229

Total Fat 59.10g	76%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 7328mg	319%
Total Carbohydrate 149.70g	54%
Dietary Fiber 27.20g	97%
Total Sugars 28.20g
Protein 30.20g	60%

Vitamin D 0IU	0%
Calcium 231mg	18%
Iron 11mg	59%
Potassium 2299mg	49%

*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: 42.5%

Protein: 9.7%

Carbs: 47.8%