Mujaddara Lentil Rice Pilaf 🍚🇱🇧

Description

A classic Middle Eastern fasting dish of lentils and rice topped with deeply caramelized onions, hearty, simple, and incredibly satisfying 🍚

Hook

One pot comfort with big flavor, golden onions, warm spices, and a cozy Middle Eastern soul ✨

Ingredients

• For the lentils and rice
• 🫘 200 g brown or green lentils, rinsed (1 cup / 7 oz)
• 🍚 180 g basmati rice, rinsed (1 cup / 6.3 oz)
• 🫒 45 ml olive oil (3 tbsp / 1½ fl oz)
• 🧅 400 g yellow onions, thinly sliced (3 large / 14 oz)
• 🧄 6 g garlic, minced (2 cloves / 0.2 oz)
• 🌿 3 g ground cumin (1 tsp / 0.11 oz)
• 🌿 2 g ground coriander (½ tsp / 0.07 oz)
• 🌶️ 2 g smoked paprika (½ tsp / 0.07 oz)
• 🧂 7 g fine sea salt, to taste (1¼ tsp / 0.25 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🍃 1 bay leaf
• 💧 900 ml water (3¾ cups / 30 fl oz)
• To serve
• 🍋 Lemon wedges
• 🌿 Chopped parsley, optional

Preparation

1. 1️⃣ Caramelize the onions
2. Heat 45 ml olive oil (3 tbsp / 1½ fl oz) in a wide pot over medium heat. Add sliced onions and a pinch of salt. Cook for 18 minutes, stirring often, until deep golden brown and sweet. Transfer half the onions to a plate for topping.
3. 2️⃣ Bloom the aromatics
4. To the onions left in the pot, add minced garlic, cumin, coriander, and smoked paprika. Stir for 30 seconds until fragrant.
5. 3️⃣ Simmer the lentils
6. Add lentils, bay leaf, and 900 ml water (3¾ cups / 30 fl oz). Bring to a gentle boil, then reduce to a steady simmer and cook for 12 minutes.
7. 4️⃣ Add the rice
8. Stir in the rinsed basmati rice, remaining salt, and black pepper. Cover with a tight lid, reduce heat to low, and cook for 15 minutes.
9. 5️⃣ Rest
10. Turn off the heat and let the pot rest, covered, for 10 minutes so the rice finishes steaming.
11. 6️⃣ Fluff and serve
12. Remove the bay leaf. Fluff gently with a fork. Pile the reserved caramelized onions on top, add parsley if you like, and serve with lemon wedges.

Total Time

⏱️ Prep: 10 min
🔥 Cook/Bake: 45 min
🛋️ Rest: 10 min
⏰ Total: 65 min

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