Mujadara: Lentils and Rice with Crispy Onions
Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup black lentils, (sorted and rinsed)
- 4 cups water, (divided)
- 1/4 cup Extra virgin olive oil,
- 2 large yellow onions, (diced (4 cups))
- 1 teaspoon kosher salt (more to taste)
- 1 cup long-grain white rice, (soaked in water for 10-15 minutes and then drained)
- black pepper
- 1/2 to 1 teaspoon cumin
- Parsley, (for garnish)
- extra virgin olive oil
- 1 large yellow onion cut in very thin rings
Instructions
- 1
Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- 2
In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- 3
Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
- 4
Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
- 5
If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
- 6
Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.