I have learn how to make this Middle Eastern Mujadara from my mother. It is easy to make, plant-based, healthy, and super delicious.
What is Mujadara?
Mujadara, in Arabic, means “pockmarked.” It is a very famous dish in Middle Eastern countries. Each region has its variation of the recipe. It is made with rice, lentils, and onion. Mujadara’s history goes back to medieval times. It was consumed mainly by poor people because it was affordable.
This Vegan dish is tasty and healthy. It is packed with nutrients, primarily due to the lentils, a good plant-based protein source. Lentils also have a good amount of iron, magnesium, zinc, and fiber. So, this is the recipe if you are looking for a post-workout meal to boost that protein.
What Ingredients you will need:
- Rice: You can use white or brown rice for this recipe; however, I have used white Basmati rice.
- Lentils: Brown or green lentils can be used. For this recipe, I’ve used green lentils, as I like their texture more than brown lentils. Yellow and red lentils cannot be used, as they will cook fast and turn into mush, giving you just mushy rice.
- Onions: You can use white or red onions.
- Spices: Cumin, Turmeric, bay leaf, salt, and pepper.
- Vegetable stock/ Bouillon powder.
- Vegetable oil: for frying the onion.
Recipe Notes:
- Cooking the lentils: If you use green ones, make sure to soak them for 30 minutes before cooking them. After 30 minutes, drain them and cook them in the veggie stock only for 10 minutes. Make sure the lentils still have a bite to them. They should not be fully cooked, as they will be fully cooked along with the rice.
- Cooking the rice and lentils: You will cook the rice and lentils using the same stock water. This is the stock in which you have cooked the lentils. If you notice the water is not enough to cover the rice and lentils, add extra water until you cover it. Then cook it.
- Crispy fried onions: Frying the onion till it’s crispy might take 20 to 30 minutes. You can start with it while soaking the rice and lentils.
Serving Suggestions:
The best way to serve it is with a classic Arabic salad. Add a tangy dressing and mix the Mujadara with the salad. You can also have it with any Vegan yogurt you prefer.
Storing Leftovers:
Any leftovers can be stored in an airtight container in the fridge for 3-4 days. Heat the rice and lentils in a pan on the stovetop and serve them with the crispy onion.
Recommended Recipes:
More delicious plant-based recipes inspired by Middle Eastern cuisine:
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I would love to see your take on my vegan recipes 💚
Mujadara Recipe
Ingredients
Rice and lentils ingredients:
- 1 cup basmati white rice
- 1 cup green lentils
- 1 tbsp olive oil
- ½ tsp turmeric
- 1 tsp cumin
- 1 bay leaf
- 1 tsp bouillon powder
- 1½ cup water
- salt and pepper
Fried onion ingredients:
- 2 white onions large and sliced
- ¾ cup coconut oil
- ½ tsp salt
Instructions
- Soak the rice and lentils (in separate bowls) for 30 minutes.
- While the rice and lentils are soaking, start prepping the onions for frying. Add the oil to a hot pan and add the sliced onions, add salt, and mix. let it fry on high heat, mixing it every 5 minutes or so till it crisps up, Let it drain on a kitchen towel and set aside.
- Drain the rice and lentils. Add the lentils to a pan along with the water, bay leaf, and bouillon powder and let it boil, then simmer for 10 minutes. Drain the lentils and reserve the stock for later(discard the bay leaf).
- To a pan on medium-high heat add the oil, rice, lentils, and spices, and mix to combine. Add the reserved stock from cooking the lentils. let it boil then lower the heat, cover the pan, and let the rice cook for 15 minutes on low heat.
- Turn the heat off and serve mujadara on a plate, top with the crispy fried onion and a side salad, and enjoy.
[…] any meal, whether it’s meat or vegetable dishes. You can also serve it with rice dishes like Mujadara, or a simple Vermicelli […]