Rice and grains
ChefRania Salloum
Mujadara with Lentils and Rice
Mujadara, or lentil and rice mujadara, is a delicious, nutritious, and quick-to-prepare dish. Don't forget to adjust the water quantity well to achieve the desired texture and taste. Mujadara is even more delicious when garnished with onions.
Mujadara... a quick, delicious, and nutritious meal.
Ingredients
Start here, then move straight into the method.
- 1 cup wide lentils
- 2 cups Indian rice
- Dry onion
- Seven-spice blend
- Olive oil
- Vegetable oil
Method
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- Wash the lentils, then put them in a pot with water to cook.
- Meanwhile, slice the onion and fry it in oil; use enough oil to cover the onion. Leave them over medium heat until the onion browns and cooks.
- When the lentils are half-cooked, remove them from the heat. We want to maintain the lentil's firmness so the mujaddara doesn't become mushy... Drain it immediately so it does not finish cooking.
- Put the lentils in a pot.
- Add the washed, soaked, and drained rice on top of the lentils.
- Add 1 1/2 to 2 cups of water for each cup of rice used; you can use some of the lentil cooking water.
- Sprinkle the seven-spice blend and salt and stir.
- Turn the heat on under the pot and let them come to a boil.
- Immediately after boiling, add the fried onions drained of oil on top... along with 3 tablespoons of the onion oil, and stir.
- Cover the pot and leave it over low heat until the mujaddara is cooked.
- Finally, drizzle olive oil over the top so the lentils shine, stir, and turn off the heat.
- Spoon the lentil and rice mujaddara onto plates and garnish with fried onions.
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Lentil Soup with Swiss Chard and Lemon
