Description
A wholesome and flavorful Lebanese dish made from lentils, rice, and caramelized onions naturally vegan, gluten-free, and full of Middle Eastern charm.
Ingredients
Scale
- 1 cup brown or green lentils
- 1 cup long-grain rice (Basmati or Jasmine)
- 3 large onions, thinly sliced
- 3 tablespoons olive oil
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Optional: 1/2 teaspoon cinnamon
- Optional: Chopped fresh parsley for garnish
- Optional: Lemon wedges for serving
- Optional: Toasted pine nuts for added crunch
Instructions
- Rinse the lentils under cold water and drain. Set aside.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add sliced onions and a pinch of salt.
- Cook onions, stirring occasionally, until golden brown and caramelized (about 20 minutes). Remove half for garnish.
- Rinse rice until water runs clear and drain well.
- To the pot with remaining onions, add cumin, coriander, and pepper. Stir to combine.
- Add lentils and 4 cups water or broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
- Add rice, cover, and continue to simmer for 15–20 minutes, until lentils and rice are tender and liquid is absorbed.
- Fluff with a fork, season with salt and pepper, and top with reserved onions.
- Garnish with parsley and serve with lemon wedges if desired.
Notes
Cook onions slowly over medium heat to caramelize without burning. Rinse rice thoroughly to avoid stickiness. Use homemade broth for lower sodium and enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lebanese mujadara, lentils and rice, vegan middle eastern recipe, caramelized onions, gluten-free meal