Lentils and Rice (Mujaddara)
Lentils and Rice, also known as Mujaddara, is a classic Mediterranean comfort dish made with simple pantry staples brown lentils, jasmine rice, caramelized onions, and warm spices like cumin and cinnamon. This wholesome vegan recipe delivers a perfect balance of protein, fiber, and flavor, making it ideal for a healthy everyday meal. Easy to prepare and budget-friendly, Mujaddara pairs beautifully with salad or yogurt for a light yet satisfying lunch or dinner.
Ingredients
- 1/4 cup brown lentils
- 2 cups jasmine rice
- 1/4 teaspoon ground cinnamon or one cinnamon stick
- 1/2 teaspoon ground cumin
- Pinch of black pepper
- 4 cups hot water
- Salt to taste
- 4 medium onions
- 2 tablespoons vegetable oil
Instructions
- In a large saucepan, bring 2 cups of water to a boil. Add the lentils, a drizzle of olive oil (optional), cinnamon, cumin, and a pinch of black pepper. Reduce the heat to medium and cook for 20–25 minutes, or until the lentils turn tender.
- While the lentils cook, rinse and soak the jasmine rice in water for about 10 minutes. Drain and set aside.
- Slice the onions thinly. In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onion slices and cook, stirring frequently, until they turn golden brown and caramelized. Remove from the pan and set aside for topping.
- Once the lentils are cooked, add the soaked rice to the saucepan. Stir gently to combine. Pour in the remaining 2 cups of hot water and season with salt to taste. Bring to a boil for about 2 minutes, then lower the heat to a simmer. Cover and cook for 20 minutes, or until the rice and lentils are soft and fully cooked.
- Fluff the rice and lentils with a fork. Spoon onto serving dishes and top generously with the caramelized onions.