Mujadara -Easy One-Pot Middle Eastern Lentils and Rice

Preparation time: 60 minutes | Serves: 4-6 people

I first made this recipe during lockdown when buying fresh fruit and vegetables felt like a luxury. What I had an abundance of were cans of lentils, rice and of course, my spices. After thumbing through cookbooks and websites for inspiration, I found the recipe for Mujadara, a Middle Eastern dish that made my basic pantry staples shine.

Originally a peasant dish popular across Lebanon, this healthy and simple recipe is vegan and makes a great side dish to grilled meat and salads, but is also delicious on its own. I like eating it with Greek yoghurt and a big squeeze of lemon.

More tips in the recipe notes below.

Ingredients

• 3 large, brown onions (sliced)

• 2 cups brown lentils (I use canned lentils)

• 2 cups brown/white Basmati rice (washed and soaked)

• 4-5 cups vegetable/ chicken stock or water

• 1/4 cup Pukara Estate olive oil

• 2 tsps. ground cumin

• 1 bay leaf

• Salt, to taste

• Fresh mint, lemon wedges and Greek yoghurt, to serve

Method

1. Heat a large pot with half of the olive oil and fry the onions until crispy and caramelised - about 20-30 mins. Remove and set aside.

2. In the same pot, add the remaining oil and sauté the drained rice with cumin and the bay leaf.

3. Boil for 10-15 mins, turn off the heat, then add the lentils and cover for an additional 20 mins.

4. Fluff with a fork, top with fried onions and freshly torn mint.

5. I like serving mine with lemon wedges and thick Greek yoghurt with a big pinch of sumac.

RECIPE NOTES

Swaps, Serves & Storage

1. Can I make this recipe using brown rice?
   Yes, I love the texture of brown rice in this recipe. Remember to cook it for an extra 20-30 minutes as brown rice takes longer to cook.

2. What lentils should I use for the Mujadara recipe?
   Brown lentils (also known as whole Masoor dal) are the best lentils for this recipe as they hold together well and don’t turn mushy when cooked.

3. Can I use dried lentils for this recipe?
   If you’re using dried lentils to make this Mujadara, rinse and soak them for around 20-30 mins. Boil in around 4 cups of boiling water till 30 mins (or until they are just cooked). Keep an eye on the lentils and stir only half way to ensure they cook evenly and don’t turn mushy.

4. Can I make this recipe in a pressure cooker or slow cooker?
   I don’t recommend making this recipe in a pressure cooker as the rice or lentils may overcook. It’s easier to make these in a pot so you can keep an eye on the texture.

5. Can I meal prep this dish?
   The Mujadara can be stored in the fridge for up to a week. The onions will turn soft when reheated but still taste delicious.