Mujadara- Lentil and Rice Pilaf [Mdardara]

If you’re looking for your quick, nutritious weeknight meal here is your sign to read on. You have arrived at arguably THE BEST weeknight meal of all time.

Mujadara is a meal that has been revered throughout the Middle East for a long, long time. Each home and each country throughout the region has a slightly different variant on this iconic dish, so be prepared to fight someone when they ask you how you prepared YOUR mujadara. The gist of this dish is that it is a hearty, easy and quick meal that consists of lentils and rice and is eaten with cold, plain yogurt, crunchy fresh veggies and some salad. It is the epitome of easy and healthy. Some versions of mujadara are made with bulgar and beans and some are made with different types of rice and lentils but this particular version is truly my favorite. While lentils and rice may sound too plain for you, let me tell you what the best part is- the crunchy onions that are spread over the top. They’re fried until they look almost brunt. I mean it! They need to be really, really brown. Super duper fried in order to give you that delicious charred onion flavor that pairs so well with the rice and lentils. It’s absolutely the most special part of the dish. You must make sure each bite has a piece of the fried onion. Without these onions, it’s just a rice and lentil dish. WITH the onions, you’ve got yourself a dish of Mujadara. Fit or a king.

This particular version is my mom’s Lebanese variant on Mujarada and it’s called Mdardara. You will find that this dish is most popular in the Levant region of the Middle East, more specifically Syria, Lebanon, Palestine, Jordan.

I hope you’re ready for the easiest recipe in the whole world. Seriously. I mean it. Also, check out this ridiculously short ingredient list!

Give it a try. Leave your feedback and love below! If you make this and share on social media, tag the picture with the hashtag #hungrilyhomemaderecipes.

Total time: 30 minutes

Yield: 4-5 adult servings

Ingredients:

1. 2 cups basmati rice

2. 1 cup brown lentils

3. 3 large onions

4. 2 tbsp olive oil

5. 1 tbsp ground cumin

6. 2 tbsp vegetable oil

7. salt to taste

8. drizzle of olive oil for finishing

Method:

1. Dice 1 of the onions and slice the other two onions into thin and long strips. Separate the diced onions from the strips.

2. Heat a large skillet and add the vegetable oil. Once hot, add in the thinly sliced onions you prepared. Constantly stir the onions and let fry in the oil until they are a dark and deep brown color. They will appear like they are over cooked. This is how you want them! Remove from the oil, and put them on a paper towel lined plate when they are finished. Do not discard the oil you fried them in! Keep the oil in the pan.

3. In a large pot, bring the lentils, cumin and 5 cups of water to boil. Cook for about 12 minutes or until the lentils appear to be HALF WAY cooked. Do. not overcook the lentils as they will finish cooking with the rice.

4. Using the same pan you fried the onions in, add in the olive oil over the left over vegetable oil and heat. Add the diced onions you prepared and cook until just translucent.

5. Once the lentils are half way cooked, add the rice and salt to the same pot along with the diced onions (and the oil you cooked them in) you cooked until translucent. Ensure water fully covers the rice and lentils. Cover and cook for 15 minutes or until the rice is fully cooked, on low heat. If additional water is needed add 1/4 cup of boiling water at a time.

6.Once the rice has fully cooked, turn off the heat and leave the lid on for 10 min to steam the rice.

7. Drizzle with finishing olive oil, fluff with a fork and serve Mujadara in a dish. Top with the browned onions over the dish before serving. This dish is best served with cold plain yogurt and fresh crunch veggies like green peppers, jalapenos, green onions, white onions and radishes.