Healthier Mujadara Lentils Rice Recipe

Mujadara Black Lentils Rice & Crispy Onions

Healthier Mujadara Lentils Rice Recipe

Mujadara, a fragrant and delicious dish prepared with black lentils, basmati brown rice, spices and crispy caramelized onion is a satisfying dish perfect as a main course or a side dish.

5 from 2 votes

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Course: Lunch, Side Dish

Cuisine: Middle Eastern

Keyword: Black Lentils and Rice, Black Lentils, Rice with Crispy Onions, How to make Mujadara, Mujadara

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: People

Calories: 471kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the lentils

1 cup black lentils rinsed thoroughly - 3 to 4 times
3 cups water
1/2 teaspoon kosher salt

For the Onions

1/4 cup extra virgin olive oil
3 small onions peeled and thinly sliced
1 - 2 pinches kosher salt

For the Rice

1 cup basmati brown rice rinsed thoroughly. And soak the rice in water for 30 minutes
3/4 teaspoon kosher salt
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 cloves garlic (optional) peeled
Reserved lentil boiling liquid plus water to make 2 cups liquid

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Instructions

Cook the Lentils

Add the lentils, water and salt to a small saucepan. Bring to a boil. Cover. Reduce heat to medium low and simmer 10 minutes until the lentils are tender. Turn off the stove. Strain the liquid into a measuring cup and reserve. Set the lentils aside.
1 cup black lentils, 3 cups water, 1/2 teaspoon kosher salt

Cook the onions

Heat a 2 1/2 to 3 quarts deep dutch oven pot. Add the olive oil. Use medium heat. Add the onions and a pinch or two of salt. Mix. Reduce heat to medium low. Cook the onions 15 to 20 minutes until they achieve a dark golden caramelized color. Be sure to stir occasionally.
1/4 cup extra virgin olive oil, 3 small onions, 1 - 2 pinches kosher salt
Turn off the stove and remove the onions with a slotted spoon to a bowl. Set aside.

Lets Cook the rice and bring the dish altogether

In a spice grinder, grind the mustard and cumin seeds into a powder.
1 teaspoon black mustard seeds, 1 teaspoon cumin seeds
In the same pot that the onions were fried in, add the spice powder and garlic if using. Turn on the stove to medium. Quickly cook the spice for about 30 to 60 seconds until fragrant.
2 cloves garlic (optional)
Drain the soaked basmati rice and discard the liquid. Add the rice to the pot with the spices. Season with the salt. Add in the cooked lentils and half of the fried onions. Mix. Add the liquid. Stir. Bring to a boil. Cover. Lower heat and simmer 30 minutes. Turn off the stove. Keep the pot covered and rest 10 minutes.
1 cup basmati brown rice, 3/4 teaspoon kosher salt, Reserved lentil boiling liquid plus water to make 2 cups liquid, 1 cup black lentils
Remove the cover. Fluff with a fork. Plate and serve, topped with the fried onions. Enjoy.

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