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Introduction
Mujadara, a beloved staple in Middle Eastern cuisine, has a rich history dating back centuries. This humble dish, often referred to as 'poor man's food,' has been sustaining generations with its simple yet nutritious combination of lentils and rice. Legend has it that it was the favorite meal of Esau in the Bible, who traded his birthright for a bowl of lentil stew. Today, Mujadara is enjoyed across the Levant region, from Lebanon to Syria and beyond, often served during times of fasting or as a comforting everyday meal. Our healthy adaptation maintains the essence of this traditional dish while incorporating brown rice for added nutritional value, making it a perfect choice for those seeking a balanced, wholesome meal with a touch of Middle Eastern flair.
Ingredients
• 1 cup brown lentils, rinsed and picked over
• 1 cup long-grain brown rice, rinsed
• 4 cups low-sodium vegetable broth
• 3 large yellow onions, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 bay leaves
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
Step 1:
In a large saucepan, combine lentils, brown rice, vegetable broth, cumin, coriander, cinnamon, allspice, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until lentils and rice are tender and liquid is absorbed.
Step 2:
While the lentils and rice cook, heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown.
Step 3:
Add minced garlic to the caramelized onions and cook for an additional 1-2 minutes until fragrant.
Step 4:
Once the lentils and rice are cooked, remove from heat and let stand, covered, for 5 minutes. Then, fluff with a fork and remove bay leaves.
Step 5:
Stir in lemon juice, half of the caramelized onions, and chopped parsley into the lentil-rice mixture. Season with salt and pepper to taste.
Step 6:
Serve the Mujadara warm, topped with the remaining caramelized onions and additional parsley if desired.
Q: Can I use green or red lentils instead of brown?
A: Yes, you can use green lentils, but they may require a slightly longer cooking time. Red lentils will cook faster and create a mushier texture, so adjust cooking time accordingly.
Q: Is this dish gluten-free?
A: Yes, this dish is naturally gluten-free, but always check that your vegetable broth is certified gluten-free if you have celiac disease or gluten sensitivity.
Q: Can I make this in a rice cooker or Instant Pot?
A: Yes, you can adapt this recipe for a rice cooker or Instant Pot. For Instant Pot, cook on high pressure for about 15 minutes with a natural release. Caramelize the onions separately.
• For a quicker cooking time, you can use pre-cooked lentils and instant brown rice, adjusting the liquid and cooking time accordingly.
• Green or French lentils can be substituted for brown lentils, but may require a slightly longer cooking time.
• For a richer flavor, you can use chicken broth instead of vegetable broth if not following a vegetarian diet.
• To make this recipe gluten-free, ensure your vegetable broth is certified gluten-free.
• For added nutrition and texture, consider adding 1/2 cup of toasted pine nuts or almonds as a topping.
• This dish is naturally vegan and vegetarian-friendly.
Serve warm in bowls, topped with extra caramelized onions and a sprinkle of fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth.
Start caramelizing the onions when you begin cooking the lentils and rice, as they take about the same amount of time.
- Don't rush the caramelization process for the onions; slow cooking is key for deep flavor.
- Rinse the rice and lentils thoroughly to remove excess starch and prevent the dish from becoming too sticky.
- Adjust the consistency by adding a little more broth if the mixture becomes too dry during cooking.
For a spicier version, add 1/2 teaspoon of red pepper flakes or a diced jalapeño. For a heartier meal, serve with a dollop of Greek yogurt or labneh on top.
Pair with a crisp, light white wine like Sauvignon Blanc or a refreshing mint tea. Serve alongside a simple cucumber and tomato salad for a complete meal.
This dish is suitable for year-round preparation, but it's especially comforting in fall and winter.
This recipe is free from common allergens such as dairy, eggs, nuts, soy, and gluten. However, always check the labels of your vegetable broth and spices to ensure they are free from any allergens of concern.
