Mujadara

Name: Mujadara
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 9 oz Lentils; 2 tbsp Olive Oil; 3 Onions; 1½ tsp Salt; 9 oz Basmati Rice; 1 tsp Cumin; 1 Cucumber; 2 Tomatoes; 1 Lemon; 10½ oz Greek Yogurt

By Eatpace

Mujadara is a Middle Eastern dish of lentils and rice topped with deeply browned onions, served here with yogurt and cucumber-tomato salad. The onions cook while the lentils and rice simmer.

Total: 75 min; 10 prep · 65 cook
Serves: 4; Scale it below
Calories: 641; kcal per serving
Protein: 29g; per serving

Plan this dinner Jump to recipe

Lentils and rice topped with browned onions, served with yogurt and cucumber-tomato salad.

75 min

Method

7 steps 10 min prep · 65 min cook

Prep

Step 1. Cover Lentils generously with water in a saucepan and bring to a boil. Lower the heat and simmer until just tender but holding their shape, about 20 minutes; drain.
Step 2. Meanwhile, heat Olive Oil in a large skillet over medium heat. Add Onion and half the Salt; cook, stirring often and lowering the heat if needed, until deeply browned, about 30 minutes.
Step 3. Meanwhile, bring Basmati Rice, Water, Cumin, and the rest of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes; remove from the heat.
Step 4. Let the rice stand covered for 10 minutes, then fluff with a fork.
Step 5. Meanwhile, toss Cucumber and Tomato with Lemon juice in a bowl.

Finish & serve

Step 6. Fold the drained lentils and half the browned onions into the rice. Spoon the remaining onions over the top.
Step 7. Serve the mujadara with the salad and Greek Yogurt alongside.

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Tips

Good to know

If the onions start to scorch before they soften, lower the heat and add a splash of water to loosen the browned bits.

Swap it

Use an unsweetened dairy-free yogurt for a vegan dinner.

Leftovers

Cool the rice and lentils promptly, refrigerate within 2 hours, and eat within 3 to 4 days.

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