Mujaddara (Lebanese Lentils)

Delicious and easy to make, this makes the Top 5 list in the Life and Health office. The lentils and rice on their own are wonderful and full of deep flavor but the addition of caramelized onions lacing the top of the dish turn it into a gourmet, hard-to-forget meal.


Yields6 ServingsPrep Time10 minsCook Time1 hr 15 minsDifficultyIntermediate

Ingredients

Lentils & Rice
 4 water
 1 extra-virgin olive oil
 1 onion, diced
 ½ brown rice, uncooked
 1 brown lentils, uncooked and rinsed
 1 salt
 1 pinch of cayenne pepper
Caramelized Onions
 1 tbsp extra-virgin olive oil
 3 large onions, julienned
 1 pinch of salt

Instructions

1

Lentils & Rice: In a large, heavy bottomed pot, sauté 1 cup of diced onions in olive oil until they’re slightly browned. Add both lentils and rice to the onions and sauté a few minutes longer. Add the water, salt, and cayenne pepper to the pot, then cover the pot and simmer over low heat for about 1½ hours. Stir the mixture from time to time and add water as needed. Prepare the caramelized onions while the lentils and rice simmer.

2

Caramelized Onions: In a separate pan, prepare the onions. Heat the olive oil to medium-high temperature in a large pan. Add the onions and salt to the pan, stirring constantly until they’re translucent and very soft, nearly melting consistency—it may take up to 30 minutes. If the onions stick to the bottom of the pan, add a very small amount of water and stir vigorously.

3

To Serve: Top the lentils and rice with the onions and serve hot, at room temperature, or cold.

Nutrition Facts

Serving Size ¾ cup

Servings 6


Amount Per Serving
Calories 172
% Daily Value *
Total Fat 3g5%
Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 415mg18%
Total Carbohydrate 21g8%
Dietary Fiber 4g16%
Sugars 0g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Lentils & Rice
 4 water
 1 extra-virgin olive oil
 1 onion, diced
 ½ brown rice, uncooked
 1 brown lentils, uncooked and rinsed
 1 salt
 1 pinch of cayenne pepper
Caramelized Onions
 1 tbsp extra-virgin olive oil
 3 large onions, julienned
 1 pinch of salt

Directions

1

Lentils & Rice: In a large, heavy bottomed pot, sauté 1 cup of diced onions in olive oil until they’re slightly browned. Add both lentils and rice to the onions and sauté a few minutes longer. Add the water, salt, and cayenne pepper to the pot, then cover the pot and simmer over low heat for about 1½ hours. Stir the mixture from time to time and add water as needed. Prepare the caramelized onions while the lentils and rice simmer.

2

Caramelized Onions: In a separate pan, prepare the onions. Heat the olive oil to medium-high temperature in a large pan. Add the onions and salt to the pan, stirring constantly until they’re translucent and very soft, nearly melting consistency—it may take up to 30 minutes. If the onions stick to the bottom of the pan, add a very small amount of water and stir vigorously.

3

To Serve: Top the lentils and rice with the onions and serve hot, at room temperature, or cold.

Mujaddara (Lebanese Lentils)
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