Levantine
Mujadara with Caramelized Onions, Lentils, Rice, and Garlicky Yogurt
Lentils and rice cook until tender but distinct, then get topped with deeply caramelized onions and cool garlicky yogurt.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMeal Prep FriendlyComfort Food
At a Glance
- Time
- 1 hr 5 mins
- Serves
- 4 to 6
- Cost
- Low
- Cuisine
- Levantine
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Simmer the lentils in 4 cups salted water until just tender, 15 to 20 minutes, then drain. In a separate pot, combine the rinsed rice with 1 1/2 cups water and a pinch of salt, cover, and cook until nearly done but still holding its shape, 10 to 12 minutes.
- While the grains cook, caramelize the onions slowly in the olive oil over medium heat, stirring often, until they are deeply brown and jammy. This slow step builds the deep, sweet base of the dish.
- Return the lentils and rice to one pot with the cumin, coriander, salt, pepper, and half of the onions. Add a splash of water if needed, cover, and steam over very low heat for 10 minutes so the flavors settle together.
- Mix the yogurt with the garlic, lemon juice, and a pinch of salt. Spoon the mujadara into bowls and top with the remaining onions, the garlicky yogurt, and herbs.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free as written. For dairy-free, replace the yogurt topping with tahini sauce or skip it and finish with extra lemon and olive oil.