Mujadara Magic: A Flavorful Fusion of Lentils, Rice, and Crispy Onions!

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!