Mujadara Lentils Rice Onions

This classic Mujadara brings together humble staples like lentils rice and onions in a way that transforms them into something deeply satisfying and aromatic Created across generations in Middle Eastern kitchens it is a comforting vegan dish that manages to be both filling and packed with savory depth I make this every time I crave something wholesome hearty and nostalgic from my childhood

I remember the first time I served this at a holiday gathering My siblings scraped the pot clean and still asked for seconds That is how I knew this recipe was a keeper

Gather Your Ingredients

• Green or brown lentils: Look for firm whole lentils that hold their shape as they cook They bring earthiness and protein to the dish
• Brown or white rice: Choose longgrain brown for chew or white for softer faster results Check for uniform grains with no debris
• Onions: Sliced onions are caramelized for sweetness and texture Mixing yellow and red can give you a deeper flavor
• Olive oil: A good quality extra virgin olive oil boosts flavor and gives a silky finish Choose one with a fruity aroma
• Vegetable bouillon powder: Adds underlying savoriness and depth
• Salt and black pepper: Season generously to bring out the full flavor of the grains and legumes
• Ground cumin: This signature spice brings a warm Middle Eastern edge Use freshground for best aroma
• Bay leaves: Essential for rounding out the flavor as the rice and lentils simmer
• Fresh herbs for garnish: Like parsley or cilantro for bright finishing touch Use fresh crisp leaves
• Dairyfree yogurt (optional): for serving to add tang and contrast Creamy unsweetened varieties work best

How to Make It

Prep the Ingredients:

Rinse lentils and rice separately and soak each for about 20 minutes This softens the grains and evens out cooking For brown rice start by soaking it first Slice onions thinly using a sharp chef knife

Cook the Rice:

For brown rice add soaked and drained brown rice to a large pot with two and a half cups of water veggie bouillon powder one teaspoon salt a grind of black pepper and two bay leaves Bring to a boil then immediately reduce heat and simmer covered for twenty minutes

Prep the Lentils:

While rice simmers soak lentils in fresh water then drain This helps them cook more evenly and just a little faster

Caramelize the Onions:

Heat olive oil in a wide skillet Add the sliced onions When they begin to sizzle lower heat to medium cover and let them sweat for about ten minutes Remove lid toss in cumin and half teaspoon salt Stir and keep cooking uncovered for five to ten minutes stirring often until deeply golden caramelized For extra crisp edges raise heat for last few minutes

Add Lentils to Rice:

After brown rice has simmered twenty minutes add the drained lentils plus three cups of water Stir cover again and bring back to a gentle boil Reduce heat and simmer for twentyfive minutes until both are tender and most liquid is absorbed

Test and Rest:

Lift lid and taste a spoonful Both grains should be soft but not mushy If needed simmer a few minutes longer Take off heat leave covered for another ten minutes so flavors meld

Combine with Caramelized Onions:

Remove bay leaves Stir in about twothirds of caramelized onions right into rice and lentils Reserve other third for topping Fold gently to avoid mashing

Serve:

Scoop into wide bowls and heap with reserved caramelized onions Finish with fresh herbs and if desired a generous spoon of dairyfree yogurt

Caramelized onions are my favorite part I often double the amount just so we have plenty to pile on every bowl This recipe always reminds me of my grandmother who would let us sneak tastes of the sweet onions as they cooked

Flavor Boosters

Swap brown rice with white or basmati for faster cooking times If you only have yellow or white onions those work too though red onions bring a little extra sweetness No bouillon Try using vegetable broth instead and reduce the amount of added salt

Serving Suggestions

A cool scoop of plain dairyfree yogurt or tzatziki brings beautiful contrast Scatter with chopped parsley mint or cilantro and even toasted pine nuts or almonds for crunch Serve alongside tomato cucumber salad and warm flatbread for a simple Middle Eastern style meal

Creative Twists

Mujadara’s roots are deep in Levantine cuisine and it has graced everyday tables from Lebanon to Palestine for centuries It is a dish of resourcefulness traditionally made during Lent or for Meatless Mondays in modern kitchens In hot months I toss in chopped fresh tomatoes or greens in the last minutes of cooking for a seasonal update

Mujadara is my fail safe dish when I want a meal that feels like home It honors tradition yet always leaves room for small tweaks time after time

Common Questions About the Recipe

→ Which type of lentils works best for Mujadara?

Brown or green lentils are ideal, as yellow or red will become too mushy during cooking.

→ Can I use white rice instead of brown?

Yes, both brown and white rice can be used; cooking times differ so check the rice's packaging.

→ What is the benefit of soaking lentils and rice?

Soaking shortens cooking time and helps both lentils and rice cook more evenly.

→ How do I get perfectly caramelized onions?

Cook sliced onions slowly over medium heat, stirring frequently and uncovering to let them crisp.

→ Is Mujadara suitable for vegan and gluten-free diets?

Yes, it is naturally vegan and gluten-free, making it a great choice for many dietary needs.

→ How can I serve Mujadara for extra flavor?

Top with dairy-free yogurt and fresh herbs like parsley or cilantro before serving.