Lebanese Mujadara Recipe
A delicious vegan rice and lentil dish perfect for a meatless weeknight dinner.
Servings: 6 people
Calories: 335kcal
Ingredients
- 1 cup brown lentils soaked in boiling water
- 4 Tablespoons oil
- 2 yellow onion sliced
- 1 yellow onion chopped
- 1 cup rice
- 1 teaspoon cumin
- 1 ½ teaspoon salt
- 2 ½ to 3 cups boiling water
Instructions
- Rinse lentils, drain and place in a big bowl then cover with hot water. Let lentils soak for 30 minutes to one hour.
- In a deep pot over medium-high heat, fry sliced onions in oil until golden brown, remove from pan and place on a plate lined with paper towels. (10 minutes)
- In the same pot sauté the chopped onions until browned, add in rice and stir to coat rice with oil.
- Drain lentils and add them in the pot with cumin and salt, stir to combine.
- Add hot water, mix well and bring to a boil. Reduce heat, cover and simmer until cooked.
- Serve mujadara topped with crispy onions.
Notes
- Any type of rice will work in this recipe.
- You can also use brown rice but adjust the water level accordingly.
- Use any oil you have but olive oil is more traditional.
- Some people like to add freshly ground black pepper or a dash of cinnamon too.
- Start with 2 ½ cups of water and check the doneness of the mixture. For a softer mixture, up the water to 3 cups.
- Place any leftover mujadara in an airtight container in your fridge for up to 5 days.
Nutrition
Calories: 335kcal | Carbohydrates: 50g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 588mg | Potassium: 432mg | Fiber: 11g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 3mg