This Lebanese mujadara recipe is Middle Eastern soul food at its finest. Warm lentils and hearty brown rice, with caramelized onions and a healthy dose of olive oil. Perfection, and totally healthy!
Course Vegan entree
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Stephanie Stiavetti
1/2cup plus 2 tablespoonsolive oil
2cupscooked brown rice(or bulgur wheat works well)
Spread the lentils out on a sheet pan and look for small rocks. Look carefully! There's usually at least two or three in every bag.
Rinse lentils and soak in cool water for 10 minutes. Add the lentils and 3 cups of water to a medium-sized pot. Bring to a boil, then reduce to a simmer and cover. Cook until lentils are tender, 15-20 minutes. Add salt after 15 minutes of cooking.
While lentils are cooking, add 2 tablespoons of olive oil to a frying pan over medium-low heat. Add the onions and cook, stirring every few minutes, until they caramelize and smell sweet, about 10 minutes. Add a little water if necessary to keep from burning.
Add the caramelized onions and 1/2 cup olive oil to the lentils. Stir well and let simmer for 10 minutes. Remove from heat and add more oil if the mixture is too thick. Stir in cooked rice, cover, and let sit for 10 minutes. Add more salt to taste, and serve.
*I like to add a little cumin and coriander with the onion, but the original recipe doesn't call for it.This fabulous stuff is apparently known under many names, such as mujadara, mujadarra, khichri, imdardarah, mojadara, m’jadra, dargah, and koshary.Nutritional analysis is based on using brown rice and for 4 servings.