Mujadara with Tahini and Crispy Onions | Vegan 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.

Start by boiling lentils in a Dutch oven for 10-15 minutes to give them a head start.

After 10-15 minutes, add basmati rice to the pot with the lentils and continue cooking until both are tender.

While the lentils and rice are cooking, slice onions thinly.

In a separate pan, heat olive oil and sauté half of the onions until they are caramelized and soft.

In another batch, fry the remaining onions until they are crispy, making sure to keep an eye on them so they don't burn.

In a bowl, whisk together yogurt and tahini to create a creamy sauce.

Chop parsley for garnish and set aside.

Once the lentils and rice are cooked, combine them in a large bowl with the sautéed onions, parsley, salt, and pepper, mixing gently to avoid mushiness.

Serve the mujadara topped with crispy onions and the yogurt-tahini sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary