Mujaddara is a delicious Middle Eastern dish that is both comforting and filling. To white people, it’s more commonly known as lentils and rice with crispy onions. It’s super easy to throw together and it’s not bad for you either. Win-win. If you leave off the yogurt, it’s vegan. Another perk about this dish is that I didn’t even have to go to the grocery store to buy any of the ingredients -- I already had it all on hand. Why aren’t you making mujaddara right now?
Adapted from Tasty
- 2 tablespoons olive oil
- 1 large red onion
- 2 cloves garlic, minced
- 1 cup green lentils
- 1 cup long grain rice
- 1 tsp salt
- 1 tsp cumin
- ½ tsp cinnamon
- 1 bay leaf
- Greek yogurt
Heat a tablespoon of olive oil in a skillet over low heat. Add ¾ of the onion, sliced, and caramelize. This will take approximately 30 minutes. The onions should be very dark and tacky when finished. Stir often and try to avoid burning. As you can see, I did not stir often enough.
In a large pot, add remaining olive oil and the rest of the red onion, diced, and the minced garlic. Saute until translucent and fragrant.
Add 3.5 cups water, lentils, and salt. Bring to a boil, then reduce to a simmer, cover, and let cook for about 10 minutes.
Add rice, cumin, cinnamon, and bay leaf to lentils. Stir and cover, cooking for about 15 minutes or until rice is cooked through.
Serve lentils and rice topped with caramelized onions, a dollop of Greek yogurt, and a squeeze of lemon. That was easy.