Print

Mujadara Lentils and Rice (Mejadra) Recipe

Print Recipe

★★★★★

5 from 224 reviews

Mujadara Lentils and Rice (Mejadra) is a traditional Middle Eastern dish featuring tender green lentils and fragrant basmati rice seasoned with warm spices and topped with crispy caramelized onions. This hearty, comforting, and flavorful vegetarian dish combines protein-rich lentils with aromatic spices, making it a perfect wholesome meal.

Ingredients

Scale

Lentils

  • 1 1/4 cups green lentils

Onions & Coating

  • 4 medium onions (1 1/2 lb before peeling)
  • 3 tbsp flour
  • 1 1/2 tsp kosher salt (divided)
  • 1 cup vegetable oil

Spices & Rice

  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 cup basmati rice
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 tsp sugar
  • 1 1/2 cups water
  • 1 tsp ground black pepper

Instructions

  1. Prepare Lentils: Clean and pick through the lentils, removing any debris. Place them in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes until softened but still slightly firm. Drain and set aside.
  2. Prepare Onions: Peel and thinly slice the onions. Place them on a large platter, sprinkle with flour and 1 teaspoon kosher salt, and toss thoroughly with your hands to coat evenly.
  3. Fry Onions: Heat vegetable oil in a medium heavy-bottomed skillet over high heat. Confirm oil is hot by dropping in a small piece of onion; it should sizzle aggressively. Reduce heat to medium-high. Carefully add a quarter of the sliced onions (oil may splatter) and fry for 5 to 7 minutes, stirring occasionally with a slotted spoon until the onions turn golden brown and crispy. Use tongs to transfer onions onto a baking sheet lined with paper towels and sprinkle lightly with salt. Repeat this process with the remaining onions in three batches.
  4. Toast Spices and Cook Rice: Discard oil from skillet, keeping 2 tablespoons. Heat skillet over medium heat, toast cumin and coriander seeds for 1-2 minutes until fragrant. Add basmati rice, turmeric, allspice, cinnamon, sugar, remaining 1/2 teaspoon salt, and black pepper; stir to coat rice with oil and spices. Add cooked lentils and water, bring to a boil, cover with lid, then reduce heat to very low and simmer for 15 minutes.
  5. Steam Rice and Lentils: Remove pan from heat, lift the lid, quickly cover the pan with a clean tea towel, seal tightly with the lid, and let it sit for 10 minutes to steam gently.
  6. Combine and Serve: Stir half of the fried onions gently into the lentil and rice mixture using a fork. Transfer the mixture into a shallow serving bowl and top with the remaining crispy fried onions for garnish.

Notes

  • Keep 2 tablespoons of the fried onion oil in the skillet to toast the spices and cook the rice, which enhances flavor.
  • Be careful when frying onions as the oil may splatter.
  • Using a tea towel to cover the rice after cooking helps absorb steam and prevents condensation from dripping back into the dish.

Keywords: Mujadara, Mejadra, Lentils and Rice, Middle Eastern, Vegetarian, Spiced rice, Caramelized onions

Find it online: https://annakocht.com/mujadara-lentils-and-rice-mejadra-recipe/