Mujadarra is a lentil and rice dish that is highly seasoned and topped with sweet caramelized onions. It is a popular Lebanese dish and it goes great with other Middle Eastern dishes and also with many Indian dishes. My children love this recipe but only one of them likes the caramelized onions so I serve them on the side instead of mixing them into the final dish.
Mujadarra – Spiced Lentils and Rice with Caramelized Onions
- 3 medium onions, sliced into 1/4 inch rings
- 1/2 cup of olive oil
- 1 1/2 cups lentils, washed and drained
- 1 cup long grain rice (I use basmati)
- 3 cloves of garlic, minced
- 4 1/2 cups water
- 2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground allspice
- 1/2 tsp ground cumin (grind your own if possible, it is worth the extra step!)
- Mix the seasoning spices together in a small bowl and set aside.
- Add the olive oil to a heavy pan and fry the onions on med-high heat. Stir occasionally and cook onions until they become browned but not burned.
- Remove the onions with a slotted spoon, leaving the remainder of the oil in the pan. Set onions aside.
- Reduce the heat to medium and add the garlic and seasoning mix. Cook and stir for 30 seconds, being careful to not burn the garlic.
- Add the water and bring it to a boil, then add the lentils and simmer for 10 minutes.
- Add the rice and turn the heat down to low. Cover and simmer for 15-20 minutes until the rice becomes tender.
- Remove from heat and let it sit for 5 - 15 minutes before stirring in the reserved onion.
- Mujadarra goes great with felafal, kebabs, hummus, tabouli, tandoori, curry dishes, barbequed meats, grilled fish, etc.
This post is participating in Scratch Cookin’ Tuesday, Fat Tuesday, Tuesdays At The Table, Tasty Tuesdays, Full Plate Thursday, Pennywise Platter Thursday, Freaky Friday, Friday Food Flicks, Fresh Bites Friday, Superfood Sunday, Monday Mania, Tastetastic Thursday, Make Your Own! Monday