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Mujadarra has seasoned caramelized onions served over brown rice and lentils. So simple but so good!
I’m always thrilled to discover easy recipes made with ingredients that we always have on hand in our kitchen – and once combined – it tastes absolutely delicious! Such is the case with today’s recipe called Mujadarra.
What is Mujadarra?
Mujadarra is a classic dish made from lentils and brown rice that have been smothered in caramelized, seasoned onions. It’s a staple in Middle-Eastern diets and there are now many new variations of this dish with different lentils, grains and seasonings – but today’s recipe closely follows the more traditional version.
According to Wikipedia, the word mujadarra is the Arabic word for “pockmarked” – with the thought that the name of the dish is inspired by the lentils among the rice resembling pockmarks.
But don’t be fooled by the simple ingredients in this recipe! The flavors are rich and comforting and mujadarra is a wonderful side dish to just about any meal. (It’s also hearty enough to serve as a meatless meal if you’d like!)
Adapted from My Jewish Learning.
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Mujadarra
Mujadarra has seasoned caramelized onions served over brown rice and lentils. So simple but so good!
Ingredients
- 2 1/2 cups water
- 3/4 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- 1/2 cup brown lentils, sorted and rinsed
- 1 cup short grain brown rice (we recommend Lundberg brand)
- 2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
- 1/4 teaspoon paprika
Instructions
- In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
- Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
- While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
- Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
- Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)
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OK, this is now one of my fav’s …. I love lentils to begin with and brown rice, but paired with the caramelized onions – WOW, love it!! Thank you sooo much for sharing your recipe.
You’re very welcome Karen!
LOVED it! I can’t believe how simple it is and with almost no seasoning (I even had forgotten to add the paprika), and yet it’s so flavorful, filling, nutritious, meatless, and just a really good, satisfying meal! I followed the recipe exactly – even using the recommended short grain rice. I ate several helpings! Definitely keeping this recipe.
Thanks Nicole!
At first I was skeptical of the limited seasonings, but this was great! I’ll definitely make it again
Thank you! Glad you liked it!
Super delicious dish! Will make again.
Thank you!
You’re very welcome Mary! So glad the recipe was a hit!
This was delicious and will make it again!
So glad you enjoyed the recipe JoAnn!
I made this and the cucumber salad you recommended to go with it tonight for dinner. It was so flavorful and filling! It’s such a great plant-based meal! Thank you so much for sharing these delicious recipes.
You’re very welcome Destiny! So glad you enjoyed both recipes!
This is one of my most favorite Lenten dishes. I add a little allspice in the lentils and in the onions instead of paprika. The house smells incredible.
Great idea B! Thanks for the suggestion!
I make this once a week! We love it. So easy.
Thanks Kelly – glad you enjoy the recipe!
Could you use red lentils with this recipe? I have those on hand.
Hi Petrena – I don’t see why not. In my experience, red lentils don’t take as long to cook so you’ll need to adjust your cooking time.
Could you prepare this dish in an instant pot?
Hi Shari – I don’t know…I’ve never tried doing so and unfortunately we’re not at all experts on adapting recipes for the Instant Pot. Sorry I can’t be more help!