Mujadara: Lentils & Rice with Crispy Onions
Humble, deeply satisfying and naturally vegan: tender lentils and rice with cumin and a mountain of sweet, crispy caramelized onions. Served with a fresh cucumber-tomato salad.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 cup Brown or green lentils
- 3/4 cup Basmati rice
- 2 Large onions, thinly sliced
- 3 tbsp Extra-virgin olive oil
- 2 tsp Ground cumin
- 1 Cucumber, diced
- 2 Tomatoes, diced
- 1 Lemon
- 1 cup Plain nonfat Greek yogurt (optional, for serving)
Directions
- Simmer lentils in 4 cups salted water for 15 minutes.
- Meanwhile cook onions in the olive oil over medium heat, stirring, 20–25 minutes until deep golden; set half aside for topping.
- Add rice, cumin and 1 1/2 cups water to the lentils; cover and cook 18–20 minutes until tender. Stir in half the onions.
- Top with the crispy onions. Serve with cucumber-tomato salad with lemon, and yogurt if you like.
Calorie breakdown
Per serving: lentils 170 · rice 128 · olive oil 90 · onions 30 · salad 15 · yogurt 32
Helpful for this recipe
Large sauté panShop on Amazon →Mandoline slicerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →