Mujaddara

Savor the comforting flavors of the Middle East with Mujaddara, a hearty and wholesome dish that brings together earthy lentils, fluffy long-grain white rice, and a medley of warm spices like cumin, coriander, and cinnamon. The highlight of this recipe is the deeply caramelized onions, which add a sweet, rich depth to every bite, both mixed into the dish and as a flavorful garnish. Easy to prepare in just over an hour, Mujaddara is perfect as a satisfying vegetarian main course or a savory side dish. Serve it warm, topped with fresh parsley and a squeeze of lemon for a burst of brightness. Packed with protein, fiber, and aromatic goodness, this one-pot classic is as nutritious as it is delicious—a timeless choice for weeknight dinners or meal prep.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup brown or green lentils
• 4 cups water
• 1 cup long-grain white rice
• 2 large onions
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley
• 4 optional lemon wedges

Directions

Step 1

Rinse the lentils under cold water and drain.

Step 2

Place the lentils and 4 cups of water in a medium saucepan. Bring to a boil over high heat, then lower the heat to medium and simmer for 15 minutes until the lentils are partially cooked. Drain and set aside.

Step 3

While the lentils are cooking, finely slice the onions.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized, about 25-30 minutes.

Step 5

Remove half of the caramelized onions and set them aside for topping.

Step 6

Add the rice to the skillet with the remaining onions and stir to coat the rice in the onion and oil mixture.

Step 7

Add the partially cooked lentils, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the rice and onion mixture. Stir to combine.

Step 8

Pour in 2 cups of water, and bring to a boil. Lower the heat to a simmer, cover the skillet, and cook for 20 minutes, or until the rice is tender and the water is absorbed.

Step 9

Turn off the heat and let the mujaddara sit, covered, for an additional 5 minutes.

Step 10

Fluff the rice and lentil mixture with a fork, and adjust seasoning if needed.

Step 11

Garnish with the reserved caramelized onions and chopped fresh parsley.

Step 12

Serve warm, with optional lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	1754.8 grams (1754.8g)

Amount per serving	% Daily Value*
Calories	1144

Total Fat 58.80g	75%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 3602mg	157%
Total Carbohydrate 130.00g	47%
Dietary Fiber 24.50g	88%
Total Sugars 17.70g
Protein 28.10g	56%

Vitamin D 0IU	0%
Calcium 264mg	20%
Iron 13mg	72%
Potassium 1494mg	32%

*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: 45.6%

Protein: 9.7%

Carbs: 44.8%