Foolproof Mujadara: The Ultimate Lentil and Rice Comfort Food
Ingredients:
For the mujadara:
- 1 cup green lentils rinsed well and soaked in plenty of fresh water for 1 hour
- 1 cup basmati rice rinsed well
- 3 tbsp olive oil
- 1 onion finely chopped
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp salt or to taste
- ¼ tsp freshly ground black pepper
- 3 cups water
For the crispy onions:
- 2 large onions (or more)
- 2-3 tbsp olive oil
- A generous pinch of salt
Instructions:
- Start the crispy onions: Once the lentils are done soaking and you're ready to start cooking, begin the onions first, they need time, so the earlier the better. Peel the onions, slice in half lengthwise, then cut into thin half-moons (about ⅛ inch (2-3mm) thick). Heat 2-3 tbsp olive oil in a pan, add the onions and a generous pinch of salt, and fry on low heat, not the very lowest setting, just low, stirring occasionally, until beautifully golden and caramelized. While the onions caramelize, move on to the next steps to start the mujadara itself.
- Sauté the onion: In a wide pot, heat 3 tbsp olive oil. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until translucent.
- Cook the lentils, soak the rice: Add the soaked, drained lentils along with the cumin, cinnamon, nutmeg, salt, and pepper. Pour in the water, stir, cover, and bring to a boil. Lower the heat and simmer, covered, for 20 minutes. At the same time, rinse the rice and soak it in plenty of water, it'll be ready by the time the lentils finish.
- Add the rice: Once the 20 minutes are up, drain the soaked rice and add it to the pot. Stir once, cover again, and bring to a boil over medium-high heat. Lower the heat and simmer, covered, for another 20 minutes.
- Rest: Turn off the heat and let the pot sit, covered, for 5-10 more minutes.
- Serve: Serve topped with plenty of crispy onions, and chopped parsley if desired.
Notes:
- Soak the lentils in plenty of fresh water for 1 hour before you start cooking.
- Jasmine or plain white rice can be used instead of basmati.
- If you can, caramelize more onions than you think you need, they're that good, and any leftovers keep well in the fridge, they'll upgrade just about any dish you add them to.
- Keeps in an airtight container in the fridge for up to 3 days.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I'd love to hear how it turned out