Description
This Middle Eastern Mujadara recipe combines lentils and rice with simple seasonings cooked until tender, then topped with plenty of caramelized onions. Naturally vegan and gluten-free, hearty and flavorful!
Ingredients
- 5 small-medium onions, sliced
- 1.5 cups (300 g) green or brown lentils
- 1 cup (180 g) brown rice or white rice
- 5–5 ½ cups water, divided
- 1 tbsp veggie bouillon powder
- 1 ½ tsp salt, divided
- 1 tsp ground cumin
- 2 bay leaves
- Black pepper to taste
- 2 tbsp olive oil
Instructions
- Soak brown rice for 20 minutes, then drain (if using white rice, see notes).
- Add soaked brown rice and 2 ½ cups water to a large pot. Stir in bouillon, 1 tsp salt, pepper, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.
- Soak lentils in cold water and drain.
- Slice onions while rice cooks. Heat oil in a skillet over medium heat. Add onions, cover, cook 10 minutes, then uncover and stir. Add cumin and ½ tsp salt, cook 5–10 minutes more for caramelization.
- After 20 minutes, add drained lentils and 3 cups water to the pot. Cover, simmer 25 minutes, until rice and lentils are tender. Remove bay leaves.
- Mix 2/3 of caramelized onions into rice and lentils. Reserve 1/3 for garnish.
- Serve topped with caramelized onions, dairy-free yogurt, and fresh herbs like parsley or cilantro.
Notes
- For white rice: soak lentils and rice separately for 20 minutes, then cook lentils first, then rice as described above.
- Use brown or green lentils; avoid red/yellow lentils to prevent mushiness.
- Cooking time depends on rice type. Adjust water and time accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Main Dish
- Method: Simmer
- Cuisine: Middle Eastern