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45 degree view of Green plate with rice, lentils and caramelized onions, chopped cucumbers and peppers with mint on top, on a dark green tiled background, the end of a spoon on the plate and some mint leaves in the top corner
4.90 from 29 ratings

One Pot Mujadara (Middle Eastern Lentils and Rice)

Yield: 6 servings
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Author: Amina Al-Saigh
Mujadara is a Middle Eastern Lentils and Rice dish with caramelized onions on top. It's a classic vegan dish that is full of umami, and made with just a few simple ingredients. Serve it with yogurt and a freshly chopped salad for a complete, easy meal!
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Ingredients
 

For the Caramelized Onions

  • 4 onions
  • 1/2 cup olive oil, extra virgin
  • 1 teaspoon salt

For the Lentils and Rice

  • 1 onion , finely chopped
  • 4 tablespoons olive oil, extra virgin
  • 2 teaspoons ground cumin
  • 2.25 teaspoons salt
  • 1/2 teaspoon black pepper
  • 8 cups water or broth , vegetable or chicken
  • 1 bouillon cube, vegetable or chicken
  • 2 cups brown or green lentils
  • 2 cups long-grain basmati rice

Instructions
 

For the Caramelized Onions

  • Slice the onions thinly using a sharp knife or a mandolin
  • Add the olive oil to a large sauté pan on medium heat
  • Add the onions and the salt, stir and cover to allow the onions to wilt for 10 minutes (if you want caramelized onions, not crispy onions. see notes)
  • Remove cover and stir every 1-2 minutes until deeply golden. The process should take roughly 30 minutes from start to finish.
  • Remove the onions using a slotted spoon and set aside on paper towels. Do not discard the remaining olive oil in the pan.

For the Rice and Lentils

  • While the onions are caramelizing in a pan, start on the lentils.
  • In a medium sized non-stick pot, heat up the olive oil over medium heat. Add the chopped onions and cook until softened, roughly 4-5 minutes
  • Add in the lentils along with the bouillon cube and all the water or broth. Bring the pot to a rolling boil.
  • Cover and allow the lentils to simmer until softened and almost cooked, for 10 minutes
  • Meanwhile, wash and rinse the rice several times, ensuring you drain it completely
  • After 10 minutes, add the rice to the pot, along with the salt, pepper, and cumin. Bring the pot to a rolling boil.
  • Reduce the heat to low, cover with a tight fitting lid and cook for 20 minutes. Place a paper towel underneath the lid to help ensure the rice cooks well (optional)
  • After 20 minutes, turn the heat off and gently fluff the rice. Cover and let stand for 10 minutes.
  • Serve the mujadara by plating it on a platter and adding the caramelized onions on top. Serve with salad and yogurt.

Notes

  • Use brown or green lentils for this recipe, not red split lentils
  • If you want crispy onions instead of soft caramelized onions, follow the same process but use medium-high heat and stir more frequently until crispy and golden
  • Use only long-grain basmati rice for this recipe
Serving: 6servings, Calories: 275kcal, Carbohydrates: 7g, Protein: 1g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 0.03mg, Sodium: 1343mg, Potassium: 124mg, Fiber: 1g, Sugar: 3g, Vitamin A: 11IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 1mg
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