Mujadarah Lentils with Rice Middle East Palestine

Discover the comforting flavors of Mujadarah, a beloved Palestinian dish of perfectly cooked lentils and fluffy rice, elevated by the rich sweetness of caramelized onions. This vegan and protein-packed recipe highlights staple ingredients like brown or green lentils, aromatic cumin, and golden onions, making it a wholesome, budget-friendly meal. Ready in just under an hour, Mujadarah is an ideal choice for busy weeknights or a cozy family dinner that doesn’t compromise on flavor. Serve it topped with buttery caramelized onions, fresh parsley for a pop of color, and a dollop of creamy yogurt for a tangy side. Simple, savory, and satisfying, this traditional Middle Eastern favorite delivers an authentic taste of Palestine with every bite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Brown or green lentils
• 1 cup White long-grain rice
• 2 large Yellow or red onions
• 4 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground black pepper
• 4 cups Water
• 2 tablespoons Fresh parsley (optional, for garnish)
• 1 cup Plain yogurt (optional, for serving)

Directions

Step 1

Start by rinsing the lentils under cold water to remove any debris. Place them in a medium-sized pot with 3 cups of water and bring to a boil.

Step 2

Reduce the heat and let the lentils simmer for 15 minutes until they are slightly tender but not fully cooked. Drain and set them aside.

Step 3

While the lentils are simmering, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 4

Peel and thinly slice the onions into fine rings. Heat 4 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium heat.

Step 5

Add the sliced onions to the skillet and cook, stirring occasionally, until deeply caramelized and golden-brown, about 20-25 minutes. Once done, set aside half the onions for garnish.

Step 6

Add the partially cooked lentils, rinsed rice, 1.5 teaspoons of salt, 1 teaspoon of cumin, and 0.5 teaspoon of black pepper to the pot with the remaining caramelized onions. Stir well to combine.

Step 7

Pour in 4 cups of water, bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice and lentils are tender and all water has been absorbed.

Step 8

Once cooked, remove the pot from heat and let it sit, covered, for 10 minutes to allow the flavors to meld.

Step 9

Fluff the lentil and rice mixture with a fork before transferring to a serving dish. Garnish with the reserved caramelized onions and chopped parsley, if using.

Step 10

Serve hot, optionally accompanied by plain yogurt on the side for a tangy contrast.

Nutrition Facts

Serving size	(1769.6g)

Amount per serving	% Daily Value*
Calories	1027.8

Total Fat 63.2g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 24mg	0%
Sodium 3710.8mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 27.6g
Protein 31.5g	0%

Vitamin D 128.0IU	0%
Calcium 514.0mg	0%
Iron 9.6mg	0%
Potassium 1621.2mg	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: 55.8%

Protein: 12.4%

Carbs: 31.9%