Mujaddara: Lentils and Rice Recipe

4.40 from 46 votes

Discover the flavors of the Middle East with this Mujaddara recipe, a delightful blend of lentils, rice, and spices, topped with crispy fried onions for a perfect meal!

Prep Time15

Cook Time45

Total Time1

Course: Side Dishes

Cuisine: Middle Eastern

Diet: Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 303kcal

Author: Linda

Ingredients

1 cup brown lentils
1 quart vegetable oil for frying
3 medium yellow onions
2 tablespoons all-purpose flour
8 teaspoons extra-virgin olive oil divided
3/4 teaspoon cumin seeds
3/4 cup basmati rice
1 teaspoon salt
1 1/4 teaspoons allspice
1 1/4 teaspoons Ground Ceylon Cinnamon
1 teaspoon sugar
3/4 teaspoons Ground Coriander
1/2 teaspoon turmeric
¼ teaspoon Ground Black Pepper

Instructions

Place the lentils in a medium saucepan along with enough water to cover them by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still retain some bite. Drain and set aside.
Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (75 degrees Fahrenheit / 190 degrees Celsius).
Peel and slice the onions into thin rings. Place the onions in a large bowl and break up the rings with your hands (you should have about six cups).
Toss the onions with the flour to evenly coat them.
In a 4-quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, allspice, cinnamon, sugar, coriander, salt, and turmeric.
Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.
While the Mujaddara is cooking, work in batches to fry the onions. Carefully lower one-quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy.
Strain the onions from the oil with a metal utensil and place them on a paper towel-lined sheet to drain. Allow the oil to return to deep-fry temperature (375 degrees Fahrenheit/ 190 degrees Celsius). Repeat the frying process with the remaining onions until you have fried them all.
Once the Mujaddara has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel, and place it securely over the mouth of the pot. Allow the rice and lentils to cook thoroughly in the pot for 15 to 20 minutes.
Stir half of the fried onions into the lentil mixture.
Transfer to a serving plate and top with the remaining fried onions. Serve warm or at room temperature.

Notes

The onions may be fried in advance of cooking. Keep at room temperature until ready to serve.

This recipe makes about 6 cups, so about 1 cup per serving.

Store Mujaddara in an airtight container in the fridge for up to 5 days to ensure freshness. To freeze it, store it in a freezer-safe container; it keeps well for up to 3 months. To reheat, simply thaw it in the refrigerator if frozen. Then, warm it in a microwave or on the stovetop over medium heat. Add a little water or broth when reheating on the stove to revive its texture.

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