Mujadara Lentils Rice Onions (Print Version)
# Ingredients:
→ Caramelized Onions
01 -
4 large white or yellow onions, thinly sliced
02 -
1 tablespoon olive oil
03 -
1 tablespoon sugar
04 -
0.75 teaspoon salt
05 -
250 millilitres water
06 -
1 tablespoon apple cider or balsamic vinegar
→ Lentils and Rice
07 -
1 cup dried green or brown lentils
08 -
1 teaspoon salt (for cooking lentils)
09 -
4 cups water (for cooking lentils)
10 -
0.5 cup basmati rice
11 -
0.5 teaspoon salt (for cooking rice)
12 -
3 cups water (for cooking rice)
→ Flavor Base
13 -
1 tablespoon extra virgin olive oil
14 -
4 scallions, finely chopped (reserve green tops for garnish)
15 -
2 cloves garlic, pressed or finely grated
16 -
1 teaspoon paprika
17 -
1 teaspoon ground coriander
18 -
0.5 teaspoon ground cumin
19 -
0.5 teaspoon ground cinnamon
20 -
0.5 teaspoon turmeric powder (optional)
21 -
0.125 teaspoon red pepper flakes, or more to taste
22 -
0.5 teaspoon salt, or more to taste
23 -
0.125 teaspoon black pepper
24 -
2 tablespoons chopped flat-leaf parsley
25 -
2 tablespoons chopped cilantro (optional)
→ To Serve
26 -
4 lemon wedges
27 -
240 millilitres yogurt tahini sauce or plain Greek yogurt
# Instructions:
01 -
Place the sliced onions in a large skillet with olive oil, sugar, and salt. Sauté over medium heat for 5 minutes until softened.
02 -
Add water to the skillet, reduce to medium-low heat, and cook for 20 minutes until liquid has evaporated and onions are golden brown.
03 -
Increase heat to high, pour in the vinegar, and stir vigorously for 2 minutes to deglaze the pan and intensify the flavor. Remove from heat and set aside.
04 -
Bring 4 cups of water and 1 teaspoon salt to a boil. Add rinsed lentils and simmer uncovered for 15 to 30 minutes, until just tender but still holding their shape. Drain and reserve.
05 -
In a separate saucepan, bring 3 cups of water and 0.5 teaspoon salt to a boil. Add rinsed basmati rice, reduce heat to low, and cook for 8 to 10 minutes until al dente. Drain and set aside.
06 -
Heat extra virgin olive oil in a large skillet. Add chopped scallions (reserve green tops) and sauté for 2 minutes. Stir in pressed garlic, paprika, coriander, cumin, cinnamon, turmeric powder (if using), and red pepper flakes. Sauté another minute until fragrant.
07 -
Add cooked lentils, rice, half of the caramelized onions, chopped parsley, cilantro (if using), salt, and black pepper to the skillet. Sauté for several minutes, stirring gently, until heated through and flavors are well blended. Taste and adjust seasoning as desired.
08 -
Plate the mujadara and top generously with the remaining caramelized onions and reserved scallion greens. Garnish with lemon wedges and serve with yogurt tahini sauce or plain Greek yogurt on the side.
# Notes:
01 -
For richer onion flavor, patience in caramelizing is essential; let onions turn deeply golden for the most authentic result.
02 -
Serve this dish warm or at room temperature; it improves in flavor as it sits.