Mujadara – Simple Vegan Blog


Mujadara, one of the most delicious dishes you’ll ever try. Its distinct flavor makes me want to have it every day and it’s ready in just 30 minutes.

Photo of a plate of mujadara

Mujadara, a wonderfully good and flavorful Middle Eastern dish! I’d never tried it before and I knew I would love it, but I’d never find the time to actually make it. The truth is it is ready in just 30 minutes!

This mujadara recipe is pretty simple and made with healthy and nutritious ingredients. It makes the perfect vegan lunch or dinner and it’s also great to take to the office. Let me know how you like it!

How to make mujadara

  • Heat the oil for the mujadara in a large skillet and when it’s hot, add the garlic, stir, and cook over medium-high heat until golden brown.
  • Add the cumin and the pepper, stir, and cook for 1 minute.
  • Incorporate the rice, stir, and cook for 1-2 minutes.
  • Pour the water, stir, bring to a boil, and then simmer uncovered for 15 to 20 minutes.
  • In the meantime, cook the caramelized onions. Add the oil to a skillet, and when it’s hot, add the onions, then fry them for about 15 minutes. Finally, season with the salt and pepper.
  • Once the rice is cooked, add the salt and the lentils, stir until well combined, and cook for 1-2 more minutes.
  • Remove from the heat and add the caramelized onions and the parsley on top.
  • Serve your mujadara immediately.
Photo of a casserole with caramelized onion for making mujadara

Mujadara ingredients and tips

  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, including this mujadara. However, feel free to use any type of oil. I always use extra virgin oils when possible because they’re healthier. If you don’t consume oil, just use some vegetable stock or water instead.
  • Garlic.
  • Ground cumin.
  • Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one to be more convenient and also easier to measure with a teaspoon.
  • Long-grain white rice.
  • Water.
  • Salt: I used ionized salt, but this mujadara recipe will actually work with any kind of salt.
  • Canned or cooked lentils.
  • Fresh parsley: you can omit this ingredient or use any other type of fresh herb instead.
  • Onions: feel free to prepare your mujadara with your favorite onions.

What is mujadara?

If you’re wondering what is mujadara, I’ll tell you right away. Mujadara is a Middle Eastern recipe consisting basically of rice, lentils, and caramelized onions. The combination of rice and lentils makes it a recipe packed with good-quality vegan protein and the onions give it a wonderful contrast of flavors.

This is the first time I try this recipe and I can say that it is already one of my favorites – simple, delicious, comforting, and extremely easy to make. As you can see, I absolutely love it!

What to serve with mujadara

Although this mujadara recipe really is out of this world, I felt like it needed some veggies, but I didn’t want to spoil the original recipe. So I do think you can serve it with some refreshing salads, such as Asian slaw, kale salad, or vegan Caprese salad.

Another good option is to serve your mujadara with some delicious veggie stir fry on the side. It’ll make a wonderful contrast of flavors!

Looking for more main dishes?

Close-up photo of a plate of mujadara

Did you make this mujadara recipe?

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Square photo of a plate of mujadara

Mujadara



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 4 1x

  • Main Dish

  • Middle Eastern

  • Vegan


Servings 4 1x


Scale


Tap or hover over number to scale servings

Mujadara, one of the most delicious dishes you’ll ever try. Its distinct flavor makes me want to have it every day and it’s ready in just 30 minutes.

Ingredients

For the mujadara:

  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic, sliced
  • 2 tsp ground cumin
  • ½ tsp ground black pepper
  • 1 cup long-grain white rice (185 g)
  • 3 cups water (720 ml)
  • 1 tsp salt
  • 1 and ½ cups canned or cooked lentils (300 g)
  • ¼ cup fresh parsley (15 g), chopped 

For the caramelized onions:

  • ¼ cup extra virgin olive oil (4 tbsp)
  • 2 onions, julienned
  • ¼ tsp salt
  • ⅛ tsp ground black pepper

Instructions

  1. Heat the oil for the mujadara in a large skillet and when it’s hot, add the garlic, stir, and cook over medium-high heat until golden brown, stirring frequently.
  2. Add the cumin and the pepper, stir, and cook for 1 minute, stirring frequently.
  3. Incorporate the rice, stir, and cook for 1-2 minutes, also stirring frequently.
  4. Add the water, stir, bring to a boil, and then simmer uncovered for 15 to 20 minutes or until the water is absorbed and the rice is fully cooked.
  5. In the meantime, cook the caramelized onions. Add the oil to a skillet, and when it’s hot, add the onions, then fry them for about 15 minutes, stirring frequently until caramelized. Finally, season with salt and pepper. Set aside.
  6. Once the rice is cooked, add the salt and the lentils, stir until well combined, and cook for 1-2 more minutes, stirring occasionally.
  7. Remove from the heat and add the caramelized onions and the parsley on top.
  8. Serve your mujadara immediately with sides like Asian slaw, kale salad, vegan Caprese salad, or even veggie stir fry.
  9. Keep the leftovers in an airtight container in the fridge for up to 1 week.

Notes

  • What is mujadara? If you’re wondering what is mujadara, I’ll tell you right away. Mujadara is a Middle Eastern recipe consisting basically of rice, lentils, and caramelized onions. 
  • To make this mujadara recipe you can use any type of oil.
  • Feel free to customize your mujadara with any veggies or spices you like.
  • I guess you could also use a different type of rice, but you may need to add more or less water.
  • For a healthier and lighter version of this mujadara recipe, you could omit the caramelized onions. 

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 616
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 19 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 89 g
  • Fiber: 25 g
  • Protein: 23.8 g

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