Dairy-Free Mujaddara

Savor the earthy, aromatic flavors of Dairy-Free Mujaddara, a wholesome Middle Eastern-inspired dish that’s as comforting as it is nutritious. This plant-based recipe combines tender lentils, fluffy basmati rice, and a medley of warm spices like cumin and coriander for a fragrant, hearty base. Golden caramelized onions take center stage, infusing the dish with a rich sweetness that perfectly complements the savory elements. Prepared with simple pantry staples and your choice of water or vegetable broth, this dairy-free mujaddara is easy to make yet deeply satisfying. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, it’s an ideal vegan meal or side dish that’s naturally gluten-free. Perfect for weeknight dinners or meal prep, this classic twist on a Middle Eastern favorite checks all the boxes for flavor, simplicity, and nourishment.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 3 medium Yellow onions
• 1 cup Brown or green lentils
• 1 cup Basmati rice
• 4 cups Water or vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley
• 1 Lemon (optional)

Directions

Step 1

Start by thinly slicing the onions.

Step 2

In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the sliced onions and cook them slowly, stirring occasionally, until they turn a deep golden brown and become caramelized. This should take about 20-25 minutes.

Step 4

Rinse the lentils under cold water and pick out any debris or stones.

Step 5

In a medium saucepan, add the lentils and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat and let them simmer for about 15 minutes. They should be tender but not mushy. Drain them and set aside.

Step 6

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch that can make the rice sticky.

Step 7

In the same saucepan, add the remaining 1 tablespoon of olive oil and stir in the rice until well-coated.

Step 8

Add the remaining 2 cups of water or vegetable broth, salt, ground cumin, and ground coriander. Bring to a boil.

Step 9

Once boiling, reduce the heat to low, cover the pan, and let the rice cook undisturbed for about 15 minutes, or until the rice is tender and fully absorbing the liquid.

Step 10

Turn off the heat and allow the rice to sit, covered, for another 5 minutes. Fluff with a fork when done.

Step 11

Gently mix the cooked lentils into the rice.

Step 12

Add most of the caramelized onions to the lentil-rice mixture and stir gently to combine, saving a few for garnishing.

Step 13

Season with black pepper and adjust salt to taste.

Step 14

Transfer the Mujaddara to a serving dish, top with reserved caramelized onions, and garnish with freshly chopped parsley.

Step 15

Serve warm, with lemon wedges on the side for an optional zesty touch.

Nutrition Facts

Serving size	(1816.5g)

Amount per serving	% Daily Value*
Calories	1084.5

Total Fat 47.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 6153.8mg	0%
Total Carbohydrate 143.2g	0%
Dietary Fiber 27.7g	0%
Total Sugars 23.5g
Protein 32.5g	0%

Vitamin D 0IU	0%
Calcium 243.9mg	0%
Iron 14.4mg	0%
Potassium 1976.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 11.5%

Carbs: 50.8%