This Mujadara Recipe is the perfect way to make Middle Eastern rice and lentils. Made using simple ingredients, full of amazing flavor. Pair as a side dish or enjoy as a main meal!
When it comes to Arabic rice recipes, add this one to the top of your list. The flavor that the cumin and coriander add to the brown lentils and basmati rice makes each bite burst with taste.
Why You’ll Love This Rice and Lentils Recipe Mediterranean Flavor
- Packed with healthy nutrients for the whole family to enjoy.
- Simple and easy to make
- A great side dish to pair with any type of entree
- Makes a large amount of leftovers
Ingredients needed
All you need to make this simple ethnic recipe is found below. Gather up the ingredients before getting started. (For the full measurements and details, be sure to scroll to the printable recipe card at the end of the post.)
- Brown lentils
- Basmati rice
- Oil
- Onion, chopped
- Cumin seeds
- Coriander seeds
- Chopped garlic
- Chili powder
- Cumin powder
- Pepper powder
- Bay leaves
- Salt to taste
- Lentil stock
- Yellow onion
How to Make Mujadara
- Heat the oil in a saucepan, and once hot, add the sliced onion.
- Fry the onion for 10-12 minutes, stirring every once in a while, until the onion is crispy and brown.
- Put the fried onions on a plate lined with a paper towel. (This helps soak up any excess oil.)
- Soak the lentils for 2-3 hours and then cook them in a saucepan with 2 cups of water and 1 tsp salt.
- Bring the mixture to a boil over high heat, and then reduce the heat and simmer for 10-12 minutes. Take the mixture off the heat and drain. (Be sure to save the stock)
- In a pan, add 2 T of oil and add the cumin, chopped onion, coriander seeds, and garlic. Saute for 2-3 minutes on medium heat.
- Add the cumin powder, chili powder, and a tsp of salt and pepper powder.
- Add the rice and stir.
- Add the cooked lentils, stock water, and bay leaves. Put on the lid to cover and simmer on very low heat for 10-15 minutes.
- Let the rice steam without bothering it for about 5 minutes after you turn off the heat. You can serve it with fresh mint leaves and caramelized onions. Enjoy.
Variations
Making this dish does offer options for varying the flavor. Just keep in mind that any variations that are done will take away the authentic flavor that the dish currently has.
Omit the spice – If you don’t want this dish to be spicy, it doesn’t have to be. You can leave out the chili powder and make it less spicy – or even add more to kick up the heat.
What do you eat mujadara with?
This simple dish offers a variety of flavors, meaning it can be paired with a variety of food. Some of the most common dishes to pair with are roasted carrots, cooked potatoes, and cooked cabbage.
How many calories are there in a Mujadara?
The amount of calories found in this dish will vary depending on the serving size. A good estimate is that a serving size will vary between 400-500 calories for this dish.
How do I reheat leftovers?
Having leftovers of this flavorful dish means that you’ll get to enjoy it again! Just add the leftovers back to a pan and heat on low on the stove. You might need to add a tab bit of liquid so that it doesn’t burn, but be careful that you don’t add too much.
Once the mixture is heated all the way through, remove and serve.
How to Make Mujadara
Indulge in the rich flavors of the Middle East with our Mujadara Recipe! Simple yet bursting with flavor, it's perfect as a side or a hearty main meal.
Ingredients
- Brown lentils
- Basmati rice
- Oil
- Onion, chopped
- Cumin seeds
- Coriander seeds
- Chopped garlic
- Chili powder
- Cumin powder
- Pepper powder
- Bay leaves
- Salt to taste
- Lentil stock
- Yellow onion
Instructions
- Heat the oil in a saucepan, and once hot, add the sliced onion.
- Fry the onion for 10-12 minutes, stirring every once in a while, until the onion is crispy and brown.
- Put the fried onions on a plate lined with a paper towel. (This helps soak up any excess oil.)
- Soak the lentils for 2-3 hours and then cook them in a saucepan with 2 cups of water and 1 tsp salt.
- Bring the mixture to a boil over high heat, and then reduce the heat and simmer for 10-12 minutes. Take the mixture off the heat and drain. (Be sure to save the stock)
- In a pan, add 2 T of oil and add the cumin, chopped onion, coriander seeds, and garlic. Saute for 2-3 minutes on medium heat.
- Add the cumin powder, chili powder, and a tsp of salt and pepper powder.
- Add the rice and stir.
- Add the cooked lentils, stock water, and bay leaves. Put on the lid to cover and simmer on very low heat for 10-15 minutes.
- Let the rice steam without bothering it for about 5 minutes after you turn off the heat. You can serve it with fresh mint leaves and caramelized onions. Enjoy.
Notes
- Making this dish does offer options for varying the flavor. Just keep in mind that any variations that are done will take away the authentic flavor that the dish currently has.
- If you don’t want this dish to be spicy, it doesn’t have to be. You can leave out the chili powder and make it less spicy - or even add more to kick up the heat.
- It can be paired with a variety of food. Some of the most common dishes to pair with are roasted carrots, cooked potatoes, and cooked cabbage.
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