Mujadara

Ingredients

• 1 cup brown lentils - rinsed and drained
• 1 cup long-grain rice - rinsed and drained
• 4 cups water
• 2 large onions - thinly sliced
• 1/4 cup olive oil - for frying
• 1 teaspoon ground cumin
• 1 teaspoon salt - to taste
• 1/2 teaspoon black pepper - to taste
• 1 teaspoon cinnamon - optional for added warmth
• 2 tablespoons lemon juice - for serving

Step-by-step instructions

1. In a pot, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the lentils are tender but not mushy.
2. Add the rice, cumin, salt, and pepper to the pot. Stir well and cover, cooking for an additional 15 minutes or until the rice is cooked and has absorbed the liquid.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized, about 15-20 minutes. Remove from heat.
4. Once the rice and lentils are cooked, fluff with a fork and gently fold in half of the caramelized onions, reserving the rest for topping. Serve warm, drizzled with lemon juice and topped with remaining onions.

Serving suggestion

Serve mujadara with a side of plain yogurt and a fresh salad of chopped parsley, tomatoes, and cucumbers for a refreshing contrast.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.