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Mujadara

Middle Eastern · Dinner · Easy

Mujadara

Total
1 hr 10 min
Prep
15 min
Serves
4
Calories
445
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Rice and brown lentils cook together beneath a generous tangle of deeply browned onions, with cumin warming every spoonful.

Slowly browned onions provide the sweet, savory backbone of Mujadara. The lentils get a head start before rice enters the pot, allowing both to finish tender without turning the grains to paste.

Choose brown or green lentils that hold their shape, rather than red lentils that dissolve. Keep the onions moving as they darken so their edges caramelize evenly instead of scorching.

SavoryHeartyBudgetMeal PrepVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat olive oil in a wide skillet over medium heat. Add onions and cook for , stirring frequently and lowering the heat if they catch, until deeply golden.

  2. Meanwhile, put lentils and water in a saucepan. Bring to a boil and simmer for until partly tender; drain, reserving the liquid.

  3. Return lentils to the saucepan with rice, cumin, salt, black pepper and half the onions. Add 2 cups reserved liquid, topping up with water if needed.

  4. Bring to a simmer, cover and cook over low heat for until rice is tender. Rest off heat for , fluff and top with remaining onions.

Forkue tips

  • Slice the onions evenly; thin fragments burn while thick pieces are still pale.

Storing and reheating

Refrigerate for 4 days or freeze for 2 months. Reheat covered with a splash of water and keep a few onions separate to add afterward.

Nutrition per serving, estimated

445Calories
15gProtein
70gCarbs
14gFat

Photo: Bazel, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Mujadara: FAQ

Can I use red lentils?

Use brown or green lentils here. Red lentils break down too quickly and make the rice mixture soft and porridge-like.

Why are my onions bitter?

Some pieces likely burned. Use medium rather than high heat and stir more often once the onions start becoming brown.

How do I store and reheat Mujadara?

Refrigerate for 4 days or freeze for 2 months. Reheat covered with a splash of water and keep a few onions separate to add afterward.

How long does Mujadara take?

About 1 hr 10 min in total: 15 min prep and 55 min cooking.

What do I need to make Mujadara?

The key ingredients are brown lentils, basmati rice, onions and ground cumin, plus pantry basics.

Any tips for Mujadara?

Slice the onions evenly; thin fragments burn while thick pieces are still pale.

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