As a high-protein side dish or vegetarian main course, M’Juddarah is a simple dish of lentils and rice, topped with addictively delicious caramelized onions.
Isn’t it funny that the simplest and most basic foods are often the ones we crave the most? M’Juddarah, a Lebanese side dish, is just that: nothing more than a humble but filling bowl of lentils and rice, topped with caramelized onions and maybe a dollop or two of plain yogurt. You can serve it warm, at room temperature, or cold from the fridge. My great aunt Vieve made it often and it was always served with her amazing oriental spreads. I learned a lot of Lebanese cooking in your kitchen and I love to share it with you!
Ingredients
- Oil: I like to use olive oil as it is heart healthy and blends well in flavor. But vegetable or canola oil will also get the job done.
- Onion: A white or yellow onion gives you a delicious mild flavor that caramelizes really well!
- Lenses: High in protein and earthy and nutty in flavor, I typically use brown or green lentils, but you can use any color.
- Rice: To keep the dish simple and classic, I use short grain white rice. But use what you have!
How to make M’Juddarah
Begin your m’juddarah by rinsing your rice and lentils.
Then, in a medium saucepan over medium-high heat, heat some oil and sauté the sliced ​​onion until it turns a rich caramel color. Take out and set aside.
Then add the lentils in the same pot and roast for about a minute.
Then fill in the water. Bring to the boil, then reduce the heat and simmer until the lentils are half done, about 15 minutes.
Then add your rice and some salt and pepper to taste. Bring to the boil again and stir to combine, then cover with a lid and reduce the heat to a simmer until fully cooked and the liquid is fully absorbed.
Serve the rice and lentils in a bowl before scattering the caramelized onions on top.
Fill your M’Juddarah with plain yogurt and fresh herbs and enjoy!
Frequently asked Questions:
What does m’juddarah mean?
M’juddarah or Mujaddara means “pockmarked” because the lentils look pockmarked under the rice.
Which Countries Eat Mujadara?
Many Middle Eastern countries eat it, including Lebanon, Iraq, and Egypt.
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
More Lebanese dishes
Have you tried this recipe and like it? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
While this dish brings back fond, nostalgic memories for me, I hope it will help you create fond memories at the dinner table when you serve it to your family. M’juddarah is simple but delicious and I know you will enjoy it.
Your fork is waiting.
M’Juddarah (lentils, rice and caramelized onions)
A high-protein side or vegetarian main dish, this humble dish of lentils and rice is topped with addictively delicious caramelized onions.
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Servings:
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Heat the oil in a deep saucepan over medium-high heat and sauté the onions until translucent and caramelized, stirring frequently, 20-25 minutes. Season with salt and pepper. Remove from the pan and set aside.
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In the same pan, add lentils and increase the heat to medium-high. Toast lentils for 60 seconds, then add 6 cups of water. Bring the pot to a boil, then reduce the heat to low and simmer until the lentils are half cooked, about 15 minutes.
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Add the rice, salt and pepper to the saucepan and bring the mixture to a boil. Stir once, cover with lid, then reduce heat to low. Cook until all liquid is absorbed, about 15 minutes.
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Fluff the lentils and rice with a fork and serve with caramelized onions. Serve with natural yoghurt or Lebanese cucumber Laban if desired.
Calories: 296kcalCarbohydrates: 49.8GProtein: 7.4GFat: 7GSaturated Fatty Acids: 1GPolyunsaturated fat: 6GSodium: 926mgFiber: 6.1GSugar: 2.5G