Mujadara (Lentils, Rice, and Fried Onions)
A humble, budget-friendly mujadara recipe made with lentils, rice, and deeply caramelized onions. A Levantine staple that became a beloved dish in Armenian kitchens too, simple enough for a weeknight and nourishing enough to make on repeat.
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Cost: $8
Servings: 12
Equipment
- Medium to large pot with a lid
- Wide skillet or sauté pan
- Fine mesh strainer
- Measuring cups and spoons
- Wooden Spoon
Ingredients
- 2 cups green or brown lentils rinsed
- 1 cup basmati rice rinsed
- 4½ cups water
- 1 teaspoon salt
- 1 to 2 teaspoons cumin to taste
- 2 onions thinly sliced
- ½ cup olive oil
Instructions
- Rinse the lentils and place them in a pot. Cover with the water and cook for 10 minutes.
- Add the rice, salt, and cumin. Cover and cook for an additional 15 minutes.
- While the lentils and rice cook, sauté the onions in olive oil over medium to medium-low heat for about 15 minutes, until browned.
- Serve as is, or top with lebne, pomegranate seeds, or feta.
Notes
Tips:
- Rinse both the lentils and the rice separately before cooking to prevent a gummy texture.
- Keep the heat on medium-low for the onions so they caramelize evenly instead of burning.
- Taste before adding the final teaspoon of cumin. It's easy to add more, harder to take away.
- Let the dish rest a few minutes off the heat before serving so the rice can finish steaming.
Nutrition
Calories: 260kcal