Lentil Mujadara with Yogurt
A humble, heartwarming, and healthy Middle Eastern staple.
⏱️ 55 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 60g carbs🥑 8g fat🌾 15g fibreper serving
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servings
Ingredients
- 🥣1 cup brown lentils
- 🍚1 cup basmati rice
- 🧅4 medium onions
- 🧄4 cloves garlic
- 🫒¼ cup olive oil
- 🌿1 tsp cumin
- 🍃½ tsp coriander
- 🍲3 cups vegetable broth
- 🍦½ cup plain yogurt
- 🌿2 tbsp fresh parsley, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, you can add a pinch of cinnamon or allspice to the onions.
- Adjust the amount of olive oil when caramelizing onions based on desired crispiness.
- If you prefer a tangier taste, a squeeze of lemon juice pairs well with Mujadara.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Method
- 1Rinse lentils thoroughly and place them in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender but still firm.
- 2While lentils cook, thinly slice the onions. In a large pan, heat olive oil over medium heat. Add onions and caramelize slowly until deep golden brown and crispy, about 20-25 minutes. Remove about a quarter of the onions for garnish and set aside.
- 3Mince garlic and add to the pan with the remaining onions. Sauté for 1 minute until fragrant. Stir in cumin and coriander.
- 4Drain the cooked lentils. Add the drained lentils, rinsed rice, and vegetable broth to the pan with the onions and spices. Season with salt and pepper.
- 5Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed.
- 6Once cooked, turn off the heat and let it rest, covered, for 10 minutes. Fluff gently with a fork.
- 7Serve warm, topped with a dollop of plain yogurt, the reserved crispy onions, and a sprinkle of fresh parsley.