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Mujadara with Lentils, Rice, and Caramelized Onions

Mujadara with Lentils, Rice, and Caramelized Onions

Mujadara brings lentils, rice, and caramelized onions together in a comforting one-pot meal. The onions take the longest, so begin them first and cook slowly while the lentils simmer. A cool spoonful of yogurt and chopped herbs make a simple finishing touch.

Serves: 4
Prep: 15 minutes
Cook: 45 minutes

Ingredients

Method

  1. Heat 2 tablespoons oil in a wide heavy pot over medium-low heat. Add onions and cook for 25 to 30 minutes, stirring every few minutes, until deep golden and soft.
  2. Meanwhile, put lentils in a saucepan with 3 cups water. Bring to a boil, lower heat, and simmer for 12 minutes; they should be partly tender but not falling apart.
  3. Drain lentils, reserving the cooking liquid. Measure enough water to bring the liquid to 2 cups.
  4. Add remaining oil, cumin, coriander, salt, and rice to the pot with half the onions. Stir for 1 minute, then add lentils and the measured liquid.
  5. Bring to a boil, cover, lower heat, and cook for 18 to 20 minutes until rice is tender. Rest covered for 5 minutes, then fluff gently.
  6. Top with remaining onions, black pepper, parsley, and yogurt. Serve with lemon wedges.

Variations

Use basmati rice or long-grain brown rice, adjusting liquid and timing to the package. Add a pinch of cinnamon with the cumin, or serve with diced cucumber alongside. For a dairy-free finish, drizzle with lemon tahini instead of yogurt.

Storage and reheating

Cool promptly and refrigerate in covered containers for up to 4 days. Keep onions and yogurt separate if possible. Reheat rice and lentils with a splash of water until steaming, then add onions and cold yogurt at serving.

Read the pantry-first meal planning guide and meal planning with a short shopping list for more ways to plan lunch. Add this recipe to the Lucru Home pantry and list any missing ingredients before shopping.


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