Mujadara Recipe (How to Make Lebanese Lentil & Rice)

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.

Wash and soak the lentils in cold water in a bowl for at least 30 minutes. Rinse the white basmati rice well and drain.

Heat olive oil in a large pot over medium-high heat. Add the finely sliced onions and fry until dark golden brown, stirring consistently. This should take up to 30 minutes, you might need to adjust the heat setting. Once done, set the onions aside on a plate lined with paper towels, leaving as much oil in the pot as possible.

In the same pot, using the same oil, fry the finely diced onion until lightly golden, this should take a few minutes. If required, add another spoonful of oil.

Drain the lentils and add them to the golden onions along with the salt. Ensure the water covers the lentils by at least ⅓ inch / 1 cm. Cook over medium-high heat until the lentils are partially cooked (parboiled).

Add the rinsed and drained rice, top with additional water so that the rice and lentils are submerged under ⅓ inch / 1cm of water. Cover the pot with a lid and bring to a boil. Reduce the heat to low and allow the rice and lentils to cook, stirring no more than three times. This should take around 15 minutes. Turn the heat off, keep the lid on and allow the pot to stand for 5 minutes, allowing the rice to steam for a fluffier texture.

Use a fork to fluff the mujadara and serve topped with fried onions on a serving platter, with a side of yogurt and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary