Vegan Mujaddara

Savor the comforting goodness of Vegan Mujaddara, a wholesome Middle Eastern dish that combines earthy brown lentils, fluffy basmati rice, and golden caramelized onions for a flavor-packed meal. This plant-based recipe is infused with warming spices like cumin and coriander, creating a fragrant and hearty dish that's as nutritious as it is delicious. Topped with fresh parsley and served with tangy lemon wedges, this vegan delight is perfect as a standalone entree or a side dish. Ready in under an hour, this easy recipe is a must-try for those seeking a satisfying, budget-friendly, and protein-rich meal.

Nutriscore Rating: 70/100

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
• 4 tablespoons olive oil
• 3 pieces large onions
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.5 cup fresh parsley
• 1 unit lemon wedges

Directions

Step 1

Rinse the brown lentils under cold water and place them in a medium saucepan with 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.

Step 2

Rinse the basmati rice under cold water until the water runs clear. Drain well.

Step 3

In a large pot or deep skillet, heat 3 tablespoons of olive oil over medium heat.

Step 4

Peel the onions and slice them thinly. Add two of the sliced onions to the pot with heated oil and cook, stirring occasionally, until they are deeply browned and caramelized, about 15-20 minutes.

Step 5

Once the onions are caramelized, remove them from the pot and set aside.

Step 6

In the same pot, add the remaining 1 tablespoon of olive oil. Add the uncooked basmati rice and sauté for 2-3 minutes until lightly toasted.

Step 7

Drain the par-cooked lentils and add them to the pot with the rice.

Step 8

Add ground cumin, ground coriander, black pepper, and salt to the pot. Stir to combine the spices thoroughly with the rice and lentils.

Step 9

Pour 2 cups of water into the pot, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice and lentils are tender and all the water has been absorbed.

Step 10

Chop the fresh parsley roughly.

Step 11

Once the mujaddara is cooked, gently fluff it with a fork, then fold in the caramelized onions and chopped parsley.

Step 12

Serve warm with lemon wedges on the side for squeezing over individual servings.

Nutrition Facts

Serving size	1910.5 grams (1910.5g)

Amount per serving	% Daily Value*
Calories	1180

Total Fat 59.30g	76%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 3617mg	157%
Total Carbohydrate 136.10g	49%
Dietary Fiber 26.40g	94%
Total Sugars 24.90g
Protein 31.10g	62%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 14mg	79%
Potassium 1817mg	39%

*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: 44.4%

Protein: 10.3%

Carbs: 45.3%