Middle Eastern Lentils and Rice Mujadara Recipe

A plate of mujadara topped with caramelized onions and fresh mint.

5 from 11 votes

Middle Eastern Lentils and Rice Mujadara Recipe

This easy lentils and rice mujadara recipe has three main ingredients: lentils, rice, and caramelized onions with a little ras el hanout spice mix and allspice added for a Middle Eastern touch, along with a spray of mint. This is an excellent make-ahead dish too!

Prep Time10

Cook Time30

Total Time40

Course: Vegetarian Main Dish

Cuisine: Middle Eastern

Keyword: mujadara recipe

Servings:

Calories: 487.3kcal

Author: Susan Pridmore

Ingredients

½ cup white basmati rice
1 ½ teaspoon kosher salt
1 cup sprouted green lentils ½ cup brown lentils
2 tablespoons extra virgin olive oil divided
1 yellow onion
¾ teaspoon ras el hanout spice
½ teaspoon ground allspice
1 tablespoon mint leaves thinly sliced optional garnish

Instructions

Cook the lentils according to the package directions in a small pot. I add ½ teaspoon of kosher salt to the water. When the lentils are tender, drain and add them to the rice when the rice is done.
Brown lentils generally take 20 - 25 minutes to cook on the stovetop. Sprouted green lentils take 5 - 7 minutes.
Warm 1 tablespoon olive oil in a medium pot and add the rice. Toast it in the oil, occasionally stirring, until lightly browned in places.
Cook the rice according to the directions on the package, adding ½ teaspoon kosher salt to the water.
While the rice and lentils cook, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the onions and sauté until they begin to soften and sink into the skillet, about 7 minutes.
Add the ras el hanout, allspice, and ½ teaspoon kosher salt, and toss to coat the onions.
Sauté the onions until they caramelize. Be careful not to move the onions around the skillet too much. They benefit from staying still, while in direct contact with the skillet. It's entirely up to you how caramelized you want the onions. But at least some should be very dark, with an almost burnt look to them.
Add half of the onions to the lentils and rice and stir. Correct for any seasoning.
Serve the mujadara topped with the other half of the caramelized onions.
Garnish with mint if desired.

Nutrition