»Back to Vegetable Main Dishes

Mujadara (Mujaddara, Moujaddra)

Contributed by: Melinda

This is the simplest of recipes, with countless possible variations. The basics below, but try seasoning any way you like. There are numerous methods of preparing; cooking lentils and rice together, separately, in the same liquid separately...however you like will work. Don't skimp on the caramelized onions!

What you need

  1. 2 large onions, cut in half and thinly sliced
  2. 1/4 cup Olive oil
  3. Kosher salt
  4. 1 cup brown lentils (don't use the fancy french green ones)
  5. 1 cup white or brown basmati rice
  6. 3-4 cpus water

How to make it

  1. In a large skillet, heat olive oil over medium heat
  2. Add onions with salt to taste and cook until well caramelized and slightly crispy (you can add additional seasonings during this process toward the end)
  3. Remove half the onions to drain on paper - and keep aside
  4. Meanwhile, place lentils and 2 1/2 cups water into a saucepan and bring to a boil
  5. Cover and reduce heat to low - cook until lentils are tender
  6. Strain out lentils and add the residual cooking liquid to the remaining onions in the skillet
  7. Heat to a simmer and scrape up any browned bits
  8. Strain out onions and add to the lentils
  9. Pour lentil/onion liquid from the skillet into a measuring cup and add enough water to cook the rice
  10. Place liquid into the saucepan and add rice
  11. Cook rice according to package directions
  12. When rice is cooked, mix in lentil/onion mixture
  13. Serve garnished with the reserved and drained caramelized onions

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: