Mujaddarah Lentil and Rice Pottage

Discover the comforting flavors of Mujaddarah Lentil and Rice Pottage, a beloved Middle Eastern classic that's as hearty as it is fragrant. This vegan-friendly dish combines tender green or brown lentils, fluffy long-grain rice, and a medley of warm spices like cumin and cinnamon, all brought together with rich, caramelized onions. Perfectly balanced and naturally wholesome, this one-pot meal is an excellent source of plant-based protein. The recipe is simple yet satisfying, with a total cook time of under an hour, making it ideal for weeknight dinners or meal prep. Serve it garnished with fresh parsley and a dollop of creamy yogurt for a delightful contrast, or enjoy it on its own as a filling main course. With its harmonious blend of ingredients and timeless appeal, Mujaddarah is a must-try dish for fans of global cuisine.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 1 cup long-grain white or basmati rice
• 3 large onions
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 4 cups water
• 2 tablespoons fresh parsley (optional, for garnish)
• 0 plain yogurt (optional, for serving)

Directions

Step 1

Rinse and drain the lentils in cool water, removing any debris.

Step 2

In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. The lentils should be tender but not fully cooked. Drain and set aside.

Step 3

Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.

Step 4

Peel and slice the onions into thin rings. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until caramelized and golden brown, about 20-25 minutes. Remove half of the onions and set them aside for garnish.

Step 5

In the same skillet with the remaining onions, stir in the cumin, cinnamon, and black pepper. Cook for 1 minute until fragrant.

Step 6

Add the partially cooked lentils to the skillet along with the rice, 2 cups of water, and 2 teaspoons of salt. Stir everything to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice and lentils are fully cooked and the water is absorbed.

Step 8

Remove the pot from heat and let it sit covered for 5 minutes to allow the flavors to meld.

Step 9

Fluff the Mujaddarah with a fork and transfer to a serving platter. Top with the reserved caramelized onions.

Step 10

Garnish with chopped parsley, if desired, and serve warm as-is or with a side of plain yogurt.

Nutrition Facts

Serving size	(1833.3g)

Amount per serving	% Daily Value*
Calories	1029.4

Total Fat 61.4g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 15mg	0%
Sodium 4851.8mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 24.5g	0%
Total Sugars 31.1g
Protein 29.7g	0%

Vitamin D 80IU	0%
Calcium 439.5mg	0%
Iron 9.6mg	0%
Potassium 1744.0mg	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: 53.2%

Protein: 11.4%

Carbs: 35.3%