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Mujaddara (Lentils, Jasmine Rice, and Onions) with Spiced Yogurt

Yield
Servings
Prep time
1 hr
Course
Entrée
Cuisine
Middle East
Special Diets
Vegetarian | Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free | Corn-free | Egg-free | Soy-free
Source

Adapted from www.food52.com

Description

This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself. 

Ingredients

3⁄4 clentils (French green)
1 1⁄2 tsalt (divided)
1 crice (white jasmine)
2 Tbutter
3 Tolive oil (divided)
3 onion (medium, halved and thinly sliced)
1⁄2 cyogurt (plain Greek)
1⁄2 tcinnamon
1⁄2 tcumin (ground)
1⁄2 tcoriander (ground)
1⁄2 tpaprika (spicy )
3 Tmint (fresh, chopped)
1⁄2 lemon (zested and juiced)

Instructions

Preheat the oven to 400˚F.

Combine the lentils, 1/2 teaspoon of salt, and 4 cups of water in a large pot over high heat. Reduce heat to a simmer, and cook about 20 minutes, until tender but not mushy. Drain and set aside.

In an oven-safe pot, combine the rice, 1/2 teaspoon of salt, and 1 1/2 cups of water over medium heat. Bring to a boil, then cover and transfer to the oven. Cook for 17 minutes, until perfectly cooked. Remove from oven and fluff with a fork. Set aside.

In a large sauté pan, heat the butter and 2 tablespoons of the oil over medium-low heat. When the butter has melted, add the sliced onions and toss to coat in butter and oil. Sauté for 5 minutes, until the onions have softened and released some of their liquid. Raise the heat to medium, and cook until onions are very soft and golden brown, about 10-12 minutes. Add the last tablespoon of oil and raise heat to high. Cook for 3-4 minutes, until the bottom layer of onions is nicely crisped. Don't stir often or the onions won't crisp.

Combine the lentils and the jasmine rice in a large bowl. Fold in most of the onions. Allow to rest for at least 15 minutes. Taste and add more onions if desired. 

In a small bowl, mix together the yogurt, cinnamon, cumin, corainder, paprika, fresh mint, lemon juice, lemon zest, and remaining 1/4 teaspoon of salt. Serve the yogurt sauce alongside the mujaddara.

Notes

Mujaddara tastes even better the next day!