Mujadara (Lentil & Rice) Recipe

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Rinse lentils thoroughly.

Add lentils to a pot with 4 cups of water and bring to a boil on medium-high heat.

While lentils are boiling, dice one small onion finely.

Slice the other two regular size onions in half and then slice them.

Heat 2 tablespoons of olive oil in a pan and add the diced onion to sauté until cooked.

Remove the sautéed diced onion and set aside on a plate.

In the same pan, add 1 tablespoon of olive oil and the sliced onions to caramelize them.

Cook the sliced onions until they reach a desired caramelized color and then set aside.

After about 30 minutes of boiling, test the lentils for tenderness; add more water if needed.

Add rinsed rice to the pot with lentils, along with 2 teaspoons of salt and 1 teaspoon of pepper, and stir.

Add 3 cups of water to the pot and stir again, then simmer on low-medium heat until it comes back to a boil.

Add the sautéed diced onions to the pot and taste for seasoning, adjusting salt and pepper as needed.

Let the mixture simmer until the water evaporates and both the lentils and rice are fully cooked, stirring every 2-3 minutes.

If the rice is still crunchy, add a little water (starting with 1/2 cup) and continue cooking until fully soft.

Once cooked, turn off the stove and platter the dish.

Pour the mixture into a bowl and top with the caramelized onions.

Optionally, add fresh vegetables like green pepper for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary