Indulge in the rich flavors of Mujadara, a Middle Eastern dish that marries tender black lentils and fluffy rice, topped with irresistible crispy onions. This recipe is a celebration of simplicity and depth of flavor, offering a satisfying meal that’s both hearty and comforting. With its unique blend of spices and textures, Mujadara promises to transport your taste buds to culinary bliss.
In our household, Mujadara holds a special place as a beloved family favorite. It all started when my husband took a trip to the Middle East and fell in love with the vibrant cuisine. Upon his return, he couldn’t stop raving about a dish he tried called Mujadara. Intrigued, I searched for the perfect recipe and decided to give it a try. Little did we know that this humble combination of lentils, rice, and crispy onions would soon become a staple on our dinner table. Now, it’s not just a meal; it’s a cherished tradition—a dish we turn to for comfort on cold nights and a taste of exotic flavors on lazy weekends. Every time we prepare Mujadara together, it’s a reminder of our shared love for exploration and culinary adventures.
Why This Recipe Shines:
Savor the Unique Blend of Ingredients: Experience the earthy goodness of black lentils, the fluffy texture of long-grain rice, and the irresistible crunch of perfectly fried onions. A Symphony of Flavors: Delight in the harmonious blend of spices, including cumin, black pepper, and kosher salt, that elevate the dish to new heights of deliciousness. Crispy Onion Garnish: Elevate your Mujadara with a crispy onion topping, adding depth and texture to every bite. Simple Yet Satisfying: With just a handful of ingredients, Mujadara proves that simplicity can be truly extraordinary. Directions:
Ingredients:
- 225g (1 cup) black lentils, sorted and rinsed
- 946ml (4 cups) water, divided
- 60ml (¼ cup) extra virgin olive oil, plus more for later
- 2 large yellow onions, diced (about 4 cups)
- 1 teaspoon kosher salt, plus more to taste
- 190g (1 cup) long-grain white rice, soaked in water for 10-15 minutes and then drained
- Black pepper, to taste
- ½ to 1 teaspoon cumin
- Parsley, for garnish
For the fried crispy onion garnish (optional):
- Extra virgin olive oil
- 1 large yellow onion, cut into very thin rings
Instructions:
- Place the lentils in a small saucepan with 473ml (2 cups) of water. Bring to a boil over high heat, then reduce the heat and simmer, covered, until the lentils are par-boiled, about 10-12 minutes. Remove from heat, drain the lentils, and set aside.
- In a large sauté pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until dark golden brown, approximately 40 minutes, sprinkling with a teaspoon of salt as they cook.
- Carefully pour the remaining 473ml (2 cups) of water into the pan. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 minutes. Stir in the rice and par-cooked lentils. Season with salt, black pepper, and cumin.
- Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are cooked through, about 15 to 20 minutes.
- Meanwhile, if making the fried onions, heat 2 to 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onion rings in batches until crispy and deeply golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Let the rice and lentils rest covered for about 10 minutes, then garnish with parsley and crispy onion rings before serving.
Notes:
- For added flavor, consider using homemade vegetable or chicken broth instead of water.
- Adjust the seasoning according to your preference, adding more salt or spices as desired.
- To make this dish vegan, ensure that the vegetable oil used for frying the onions is suitable for your dietary preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. Enjoy!
