Lebanese Lentils with Rice (Mujadara)

Name: Lebanese Lentils with Rice (Mujadara)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 cup Green Lentils; ½ cup White Rice; 2 Onions; 2 tb Olive Oil; 4 cups Water; 1½ tsp. Ground Cumin; 1 tsp. Salt; ½ tsp. Black Pepper

June 5, 2017
by Iman

Cuisine: Lebanese
Difficulty: Easy

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Prep Time

5 mins
Cook Time

35 mins
Serving

4
Ready In

40 mins

This Lentil and Rice pilaf is a Vegan Lebanese dish that is filled with protein and fiber. It's so easy to make and only requires a handful of pantry ingredients.

Lebanese food has a reputation of being a very protein-rich cuisine. The most well-known dishes tend to be protein based, such as shawarma beef and shish tawook, kafta, raw and cooked kibbeh and much more. However, there are actually a large variety of vegetarian and vegan dishes. Mujadara, a lentil based dish, is one of the most popular ones.

There are many different varieties of mujadara. This dish is a mixture of green lentils and white rice. Some other varieties are Mujadara Safra which is yellow in color and made with orange lentils, a dark red one which gets its color from over-caramelized onions (to the point of almost burnt), as well as many more regional varieties. Lentils are a rich source of protein and fiber, making this dish a wonderful healthy dinner option.

This dish is definitely considered a one-pot meal. I sauté the onions in some olive oil until soft and translucent and set aside. Using the same pot, I boil the lentils for about 10 minutes before adding the washed white rice and sautéed onions. I then season with cumin, salt and pepper and let simmer for 10-15 more minutes on low heat and ta-da, dinner is served!

Growing up, Mujadara was always the dish that me and my siblings would give the biggest sigh of disappointment when we found out that it was for dinner, due to us under appreciating lentils. I wonder if my almost 1-year old daughter will be the same, as I tried to feed it to her last night with some plain yogurt and suffice to say, she was not impressed. Then again, now that me and my siblings are all older, we seem to appreciate it much more, and I am sure my daughter will too. My husband actually loves all the varieties and requests it quite often! This dish is delicious served with a salad, for example Laban w khyar, a simple tomato/cucumber/onion one, or fattoush. Many people like to eat it with pita bread or even plain yogurt. Whether served as a side dish in a big iftar dinner, or as the main course in a healthy lunch, I believe you will find this recipe a delicious healthy option.

STEP 1

Boil the lentils in the 4 cups of water for 10 minutes on medium heat.

STEP 2

While the lentils are cooking, dice the first onion and sauté in a small pan with 1 tablespoon of olive oil until translucent. Add the ground cumin and sauté for 1 more minute, set aside.

Slice the remaining onion into thin slices and sauté in the same pan with a tablespoon of oil on medium-low heat until deep golden brown and caramelized. Stir often to prevent the onions from burning. These will be the onions used to garnish the final dish.

STEP 3

Wash the rice thoroughly and add to the lentils along with the sautéed diced onion.

Season with salt and pepper and lower the heat all the way down to low. Cook for 10-15 minutes covered until all the water has been absorbed.

STEP 4

Garnish the Mujadara with the caramelized onions and serve at room temperature with pita bread and a side salad.