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Authentic Middle Eastern mujadara with caramelized onions in Dutch oven.
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5 from 41 votes

Mujadara Recipe

This mujadara recipe is an authentic version of the classic Arabic dish of rice and lentils flavored with golden, crisp, caramelized onions. Leeks add freshness and flavor.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Lebanese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 308kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 1½ cups brown lentils
  • ¼ cup extra virgin olive oil
  • 2 large red onions (or yellow onions, finely sliced)
  • 2 leeks (cleaned thoroughly of all grit. Trim the roots and slice the white and green parts into thin ribbons.)
  • 5 cloves garlic (minced or finely crushed)
  • 1 teaspoon ground cumin
  • 2 teaspoon ground allspice
  • ½ teaspoon cayenne (optional)
  • 2 bay leaves
  • 1-inch stick of cinnamon
  • 1 cup raw basmati rice (or other long-grain rice, raw)
  • 4 cups vegetable stock (or water)
  • Salt to taste
US Customary - Metric

Instructions

  • Wash the lentils and place them in a saucepan. Cover with an inch of water. Bring to a boil, cover, lower heat to simmer, and let the lentils cook for 8 minutes. Once the lentils are semi-tender, turn off the heat. Drain the lentils before adding them to the pot.
    Brown lentils in saucepan with water.
  • In a large saucepan or sauté pan, add olive oil along with the thinly sliced onions, a pinch of salt and ground black pepper to taste.
    Onions frying in olive oil.
  • Saute the onions over medium heat, stirring them frequently, until they are golden brown and crispy at the edges. Remove the onions with a slotted spoon to a plate lined with paper towels. Set aside.
    Onions caramelized for mujaddara.
  • To the same saucepan (with any remaining oil from frying the onions) add the thinly sliced leeks. Add a pinch of salt and sauté until the leeks caramelize and turn brown.
    Leeks in saucepan for mujadara.
  • Add the garlic to the saucepan and sauté for 30 seconds.
    Leeks caramelizing in saucepan for mujadara.
  • Stir in the spices--ground allspice, ground cumin, bay leaves and cinnamon stick. Mix.
    Caramelized leeks in saucepan with spices.
  • Add the rice to the saucepan and saute for a couple of minutes until the rice turns slightly opaque.
    Rice added to leeks in saucepan.
  • Stir in the cooked, drained lentils.
    Lentils added to saucepan with leeks.
  • Add four cups water or vegetable stock to the pan. Bring to a boil, stir once, then turn heat down to low. Cover and cook 25 minutes.
    Water added to rice, lentils and leeks in saucepan.
  • Let the mujadara stand 10 minutes after cooking before you remove the lid. Stir in the caramelized onions. Fluff the rice and lentils with a fork before serving.
    Mujadara after cooking.

Nutrition

Calories: 308kcal | Carbohydrates: 49g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Potassium: 472mg | Fiber: 13g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 4mg