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Mujadara

Serves 4 Entree vegan, Vegetarian

Mujadara

Mujadara, a staple of Levantine cuisine, graces Mediterranean tables with its simple yet profound flavors. Traditionally enjoyed as a comforting main dish, this recipe is rooted in the everyday cooking of coastal and inland villages, where lentils and rice are pantry essentials. The dish is often made in large batches, allowing families to share its warmth over casual weeknight dinners or extended weekend lunches.

The taste of Mujadara captures the earthiness of lentils and the gentle bite of cumin, elevated by the sweetness of caramelized onions. It should feel like a warm embrace, with each bite offering a lush blend of nutty rice and creamy lentils, all wrapped in the richness of olive oil. Lemon wedges on the side provide a citrusy edge, aligning the dish with the freshness of the Mediterranean garden.

Ingredients

  • 300 gbrown lentils
  • 200 grice
  • 3onions
  • 80 mlextra virgin olive oil
  • 1 tspcumin
  • to tastefine sea salt

Method

  1. Rinse 300 g of brown lentils under cold water until the water runs clear. This helps remove any dust or debris. Set them aside in a bowl. Measure 200 g of rice and rinse it similarly to remove excess starch, then let it drain in a sieve.
  2. Peel and thinly slice 3 onions. In a large, heavy-bottomed pot, heat 80 ml of extra virgin olive oil over medium heat. Add the sliced onions to the pot, stirring occasionally. Cook them until they turn a deep golden brown and become caramelized, which should take on a sweet, rich aroma and a slightly crisp texture.
  3. Once the onions are caramelized, remove half of them from the pot and set aside for garnishing later. To the remaining onions in the pot, add 1 tsp of cumin and stir for about 30 seconds until the cumin releases its fragrance, infusing the onions with a warm, earthy aroma.
  4. Add the rinsed lentils to the pot, stirring them to coat with the onion and cumin mixture. Pour in enough water to cover the lentils by about 2 cm. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer until the lentils are tender but not mushy, with a slight bite in the center.
  5. Once the lentils are ready, stir in the drained rice and add more water if necessary to cover the rice by about 1 cm. Increase the heat to bring the pot to a gentle boil again, then reduce to low, cover, and cook until the rice is tender and has absorbed the liquid, with a fluffy texture.
  6. Turn off the heat and let the pot sit, covered, for about 10 minutes. This resting time allows the flavors to meld and the rice to finish cooking through steam, resulting in a cohesive dish.
  7. Uncover the pot and fluff the Mujadara with a fork. Taste and adjust with fine sea salt as needed. Serve the dish warm, garnished with the reserved caramelized onions. A squeeze of fresh lemon juice and a sprinkle of chopped herbs like parsley can add a bright, fresh finish.