Mujadara recipe, lentil recipe, lentil & burghul recipe, Syrian lentil recipe. المجدرة مع البرغل
Recipes in this Video
Mujadara is a traditional Middle Eastern dish made primarily of lentils and rice, often topped with caramelized onions. It is a staple in Lebanese cuisine and is enjoyed for its simplicity and nutritional value. The dish is often served with yogurt or a salad, making it a versatile meal option.
Ingredients
- ●lentils
- ●rice
- ●onions
- ●olive oil
- ●cumin
- ●salt
- ●pepper
Instructions
- 1Rinse lentils and soak for a few hours.
- 2In a pot, boil lentils in water until tender.
- 3In a separate pot, cook rice according to package instructions.
- 4Slice onions thinly and sauté in olive oil until caramelized.
- 5Combine cooked lentils and rice in a large bowl.
- 6Add sautéed onions, cumin, salt, and pepper. Mix well.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Lentils have been a staple in many cultures for thousands of years, particularly in the Mediterranean and Middle Eastern regions. They are celebrated for their nutritional value and versatility, often featured in traditional dishes like dal in India or lentil soup in the Mediterranean. Today, lentils are embraced worldwide for their health benefits and ease of preparation, making them a popular choice for vegetarian and vegan diets.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●tomato
- ●vegetable broth
- ●olive oil
- ●bay leaves
- ●thyme
- ●cumin
- ●black pepper
- ●salt
- ●parsley
- ●lemon juice
Instructions
- 1Rinse lentils under cold water and drain.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in diced tomatoes, thyme, cumin, and bay leaves; cook for 2-3 minutes.
- 5Add lentils and vegetable broth to the pot; bring to a boil.
- 6Reduce heat to low; cover and simmer until lentils are tender, about 25-30 minutes.
- 7Season with salt and black pepper to taste.
- 8Stir in lemon juice and chopped parsley before serving.
Ingredient Alternatives
lentils
Healthier: split peas
Cheaper: dried beans
Split peas cook faster and have a similar texture.
vegetable broth
Healthier: water
Cheaper: homemade broth
Water is a cost-effective base, and homemade broth can enhance flavor.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola is budget-friendly.
bay leaves
Cheaper: dried basil
Dried basil can add flavor at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup lentils (green or brown)
- ●1 cup rice (long-grain)
- ●2 medium onions, thinly sliced
- ●1/4 cup olive oil
- ●4 cups water
- ●1 tsp cumin
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper (optional)
- ●Fresh parsley for garnish (optional)
Instructions
- 1Rinse the lentils under cold water and soak them for about 30 minutes.
- 2In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until they are golden brown, about 10-15 minutes.
- 3Remove half of the onions and set them aside for garnishing later.
- 4Add the rinsed lentils to the pot with the remaining onions and stir for a couple of minutes.
- 5Add the rice, cumin, salt, black pepper, paprika, and cayenne pepper (if using) to the pot. Stir to combine all the ingredients.
- 6Pour in the water and bring the mixture to a boil.
- 7Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and lentils are cooked and the water is absorbed.
- 8Remove the pot from heat and let it sit covered for an additional 10 minutes to allow the flavors to meld.
- 9Fluff the mudardara with a fork and serve it on a platter, garnished with the reserved fried onions and fresh parsley if desired.
Equipment
Ingredients
- ●1 cup lentils
- ●1 cup burghul (bulgur wheat)
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium bell pepper, diced
- ●2 tbsp olive oil
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●Juice of 1 lemon
Instructions
- 1Rinse the lentils under cold water and drain.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- 3Add the diced carrot and bell pepper to the pot, and cook for another 5 minutes until softened.
- 4Stir in the cumin, paprika, salt, and black pepper, and cook for 1 minute until fragrant.
- 5Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
- 6Stir in the burghul and cover the pot. Remove from heat and let it sit for about 10 minutes to allow the burghul to absorb the liquid.
- 7Fluff the mixture with a fork and stir in the chopped parsley and lemon juice before serving.
Equipment
Ingredients
- ●1 cup green or brown lentils
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium potato, diced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp turmeric
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●Fresh parsley for garnish
Instructions
- 1Rinse the lentils under cold water and drain.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic, diced carrot, and diced potato to the pot. Sauté for another 5 minutes until the vegetables start to soften.
- 4Stir in the cumin, coriander, turmeric, black pepper, and salt. Cook for 1-2 minutes until fragrant.
- 5Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and cover.
- 6Simmer for about 30-40 minutes, or until the lentils and vegetables are tender.
- 7Once cooked, stir in the lemon juice and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh parsley.
Equipment
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