Lentil rice

    Lentil rice

    (106)
    23saves
    1hr25min


    74 people made this

    About this recipe: A simple and vegan-friendly Arabic dish, which is packed full of protein. Lentils are simmered with spices and rice, then topped with sauteed onions. It's the perfect meal, when served with a side salad.

    Ingredients
    Serves: 6 

    • 190g dry lentils, rinsed
    • 475ml water
    • 1 teaspoon salt
    • 1 tablespoon ground cumin
    • 1 tablespoon garlic granules
    • 140g white rice, rinsed
    • 175ml water
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 4 tablespoons vegetable oil
    • 3 onions, sliced into 5mm rings

    Method
    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Combine the lentils, 475ml water, 1 teaspoon salt, cumin and garlic granules in a pot over medium heat; bring to a simmer, reduce heat to low and cook until the lentils begin to soften, 20 to 30 minutes.
    2. Stir the rice, 175ml water, 1 teaspoon salt and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
    3. Heat the cooking oil in a frying pan over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
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    Reviews & ratings
    Average global rating:
    (106)

    Reviews in English (106)

    by
    149

    To have a really authentic taste, consider these two notes: 1- Saute one onion untel soft and translucent in the pot then add the liquid with the lentils but, DON'T ADD SALT before the lentils are soft, then continue as per above. 2- Saute the other two onions in a skillet separately until they are DEEP GOLDEN AND CRISPY, the onions will taste sweeter and more interesting this way. Set aside until they are cooler. Garnish the mujaddara with it and enjoy. For those who felt it was a bit dry, Mujaddara is supposed to be eaten along side a fresh green salad or yogurt. One more thing, consider a bit of all spice and cinnamon along with the cumin to give it more depth.  -  03 Nov 2010  (Review from Allrecipes US | Canada)

    by
    57

    My husband is Lebanese and this is a staple in our house. The kids love it. I don't prepare using the garlic powder or cumin but sometimes I do add allspice. We serve this with a yogurt sauce consisting of plain yogurt, crushed garlic and mint.  -  23 Aug 2010  (Review from Allrecipes US | Canada)

    by
    43

    I thought this recipe was great. It was so economical and such a comfort food. As per other reviews, I added 1 tsp garam masala to the lentils just before I stirred in the rice. I also sprinkled 1/2 tsp cumin seeds and a few dashes of cinnamon onto the onions as they fried / caramelized. Serving this with yogurt was a must. We used greek yogurt, and it was amazing. The tang of the yogurt with the sweetness of the caramelized onions and cinnamon went so well with the hearty lentil and rice mixture. I fried one large yellow onion, and that seemed to be enough. Next time, I will chop the onions instead of slice them into rings because the rings were difficult to incorporate into the lentil rice mixture. I will absolutely make this again. (I also made homemade whole wheat pitas to go with this dish - they were the perfect for this meal. Used a mixture of whole wheat and AP flour, 2:1 for whatever recipe you use.)  -  21 Oct 2010  (Review from Allrecipes US | Canada)

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