Nut-Free Mujaddara

Discover the comforting simplicity of Nut-Free Mujaddara, a hearty Middle Eastern-inspired dish that's both satisfying and allergen-friendly. This recipe combines tender brown lentils and fluffy long-grain white rice simmered with aromatic spices like cumin and coriander, creating a flavorful base. Sweet, golden caramelized onions bring richness and depth, while a touch of fresh parsley adds brightness to every bite. With no nuts in sight, this dish is perfect for those with dietary restrictions, offering an inclusive twist on the classic mujaddara. Ready in just over an hour, it’s a wholesome, one-pot meal ideal for dinner or meal prep. Serve it warm with a dollop of yogurt or a crisp side salad for a complete, balanced meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 1 cup long-grain white rice
• 2 large onions
• 0.25 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups water
• 0.25 cup fresh parsley

Directions

Step 1

Rinse the lentils thoroughly under cold water in a fine mesh strainer, then drain.

Step 2

In a medium-sized pot, place the rinsed lentils and add 2 cups of water. Bring to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 15 minutes or until the lentils are slightly tender but not fully cooked. Drain and set aside.

Step 3

While the lentils are cooking, rinse the rice under cold water until the water runs clear to remove excess starch.

Step 4

Slice the onions thinly. In a large skillet, heat the olive oil over medium heat and add the onions. Stir frequently and reduce the heat if necessary to prevent burning. Cook until the onions are caramelized and golden brown, approximately 20-25 minutes.

Step 5

Once the onions are caramelized, remove one-third of them from the skillet and set aside for garnish.

Step 6

To the remaining onions in the skillet, add the partially cooked lentils, rinsed rice, ground cumin, ground coriander, salt, and black pepper. Stir to combine well.

Step 7

Pour 2 additional cups of water into the skillet, bring to a boil over medium-high heat, then cover and reduce the heat to low. Allow to simmer for about 20 minutes or until the rice and lentils are fully cooked and the water is absorbed.

Step 8

Once cooked, remove the skillet from the heat and let it sit, covered, for about 5 minutes. Fluff the rice and lentils gently with a fork.

Step 9

Chop the fresh parsley and sprinkle it over the dish along with the reserved caramelized onions before serving.

Step 10

Serve warm with a side of your choice, like plain yogurt or a simple salad.

Nutrition Facts

Serving size	1734.4 grams (1734.4g)

Amount per serving	% Daily Value*
Calories	1130

Total Fat 58.80g	75%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 2422mg	105%
Total Carbohydrate 126.60g	46%
Dietary Fiber 23.20g	83%
Total Sugars 17.80g
Protein 27.30g	55%

Vitamin D 0IU	0%
Calcium 248mg	19%
Iron 13mg	70%
Potassium 1452mg	31%

*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: 46.2%

Protein: 9.5%

Carbs: 44.2%