Mujaddara
This Mujaddara is a cozy, comforting dish that warms me up on chilly nights — the earthy lentils and caramelized onions come together beautifully, creating a satisfying meal that feels like a hug.
I first fell in love with Mujaddara during a cold winter evening when I craved something hearty yet nourishing.
There's just something magical about the way the lentils and rice soak up all those warm spices, and the sweet caramelized onions are like little jewels on top!
I remember cooking this for friends, and we all eagerly dug in, sharing stories and laughter.
It's a dish that feels like home, no matter where you are.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Brown lentils are my go-to because they hold their shape well and are packed with protein. If you're in a pinch, you could use green lentils too. For the rice, basmati adds a lovely fragrance, but any long-grain rice works. I sometimes sprinkle a bit of lemon juice over the top for a refreshing zing!
Tips & Notes
- •I often double the caramelized onions because they’re just so good!
- •If you like some heat, adding a pinch of cayenne pepper to the lentils while they cook is a nice touch.
Recipe Variations
- •Sometimes, I throw in a handful of spinach or kale at the end for extra greens.
- •You could also add some roasted vegetables for a heartier dish.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It reheats beautifully, so you can enjoy this comforting meal multiple times throughout the week!
Frequently Asked Questions
Can I make this dish in advance?
Absolutely! Mujaddara keeps well in the fridge for about 4-5 days, and the flavors only get better. Just reheat it gently on the stove or in the microwave.
Rate this Recipe
Loading votes...
You May Also Like
Horta
Horta is my little taste of Greece—imagine sitting by the sea with a plate of tender, earthy greens kissed by just the right amount of lemon and olive oil. I whip this up whenever I crave something light yet deeply satisfying.
Vegan Indian Curry
This vibrant and flavorful vegan Indian curry is packed with wholesome ingredients and spices, offering a delightful explosion of taste in every bite.
Chana Masala
This Chana Masala is a warm hug in a bowl! I love how the spices come together with chickpeas to create a comforting dish that's packed with flavor and good-for-you ingredients.
This Mujaddara is a cozy, comforting dish that warms me up on chilly nights — the earthy lentils and caramelized onions come together beautifully, creating a satisfying meal that feels like a hug.
Ingredients
Instructions
- 1
In a medium pot, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the lentils are tender but not mushy.
- 2
While the lentils are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they become golden and caramelized, about 15-20 minutes. Don’t rush this step — the sweetness of the onions is key!
- 3
Once the onions are caramelized, remove half and set aside for garnishing later. To the remaining onions in the skillet, add the cooked lentils, rinsed rice, cumin, coriander, salt, and pepper.
- 4
Pour in 2 cups of the water from the lentils (you can add more if needed) and stir everything together. Bring to a gentle simmer.
- 5
Cover the skillet and let it cook on low heat for about 15-20 minutes, or until the rice is cooked through and has absorbed the liquid.
- 6
Once done, fluff the Mujaddara with a fork and let it sit covered for another 5 minutes. Serve warm, garnished with the reserved caramelized onions and fresh parsley. Enjoy!
Comments
Loading comments...