Mujadara, a Lebanese rice and lentils dish, is a delicious weeknight side dish to serve with any meal. It’s simple to make, full of flavor, and an affordable meal prep for the week. This recipe was made in partnership with the USA Rice Federation, but all opinions are my own.
Rice and Lentils, aka Mujadara
Growing up, we had mujadara quite often during the week. My mom would serve it with yogurt and a fresh vegetable salad, but recently I’ve been loving it with a grilled piece of salmon.
The rice and lentils get cooked together, then served with caramelized onion and a few simple spices. This middle eastern dish is so easy to make, and pairs well as a side dish for any meal.
Rice is a huge staple in more than half of the world’s diets, and is a great source of carbohydrates, fiber, antioxidants.
There are so many varieties of rice, including long grain, short grain, wild, brown and white to name a few. For this recipe, I used U.S-grown long-grain Jasmine rice, which is one of my personal favorites because of its versatility.
Rice Benefits
U.S.-grown rice packs in more than 15 essential vitamins and minerals, including potassium, magnesium, folic acid and B vitamins. It’s also naturally free of sodium, cholesterol and gluten.
Purchasing rice grown in the USA helps support local growers, while also reducing your food miles. It’s a great boost of energy and whole-grains, which can help lower the risk of heart disease, diabetes, and certain cancers.
Rice is also shelf-stable, affordable, and can be used in SO many recipes.
How to make Mujadara
This recipe comes together in just a few simple steps. Here’s what you’ll need to make this Lebanese rice and lentils dish:
- Long grain rice, like U.S-grown Jasmine rice
- Brown or green lentils. Brown or green lentils are ideal in this recipe since they hold their shape well and don’t get too soft, like red lentils
- Onions, and lots of them!
- Cumin, salt and a pinch of cinnamon
- Garnishes like mint, parsley and yogurt
This simple dish is nutrient dense, affordable, and the perfect meal prep side dish! You guys are going to love it.
This post was sponsored by the USA Rice Federation, but all opinions are my own. I only work with brands I truly love and believe in.
What to serve with your rice and lentils:
Honey Jalapeno Salmon
Falafel Veggie Burgers
Roasted Cabbage with Maple Tahini
Honey Za’atar Salmon
Mujadara (Rice and Lentils)
Ingredients
- 1 cup U.S-grown jasmine rice
- 1 cup brown or green lentils
- 3 yellow onions
- 2 -4 tbsp olive oil
- 1 tsp salt, plus more to taste
- 2 tsp cumin
- 1 tsp cinnamon
- Top with: fresh mint, yogurt
Directions
- To a large pot, add the lentils with one tbsp of olive oil, the cumin, cinnamon and 1 tsp salt. Toss together on medium heat for 1-2 minutes.
- Add 3 cups of water to the pot, cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes. There should still be some liquid, and the lentils should be parboiled.
- After 20 minutes, add the rice into the same pot with the lentils and add another 2 cups of water. Cover the pot and bring the water to a boil again, then once boiling reduce the heat to low and let the rice and lentils simmer for about 25 minutes, or until all of the water is absorbed.
- Once ready, set the pot aside and let it sit for 10 minutes before fluffing with a fork. Adjust the salt to taste.
- While that boils, thinly slice the onions into rings and then in half.
- Heat a large pan on medium heat with 2-3 tbsp of olive oil. Saute the onion on medium heat for about 12-15 minutes, stirring occasionally, until they start to brown and caramelize. You can cook them on a higher heat at the end for another 1-2 minutes to let them crisp up. Season with a pinch of salt.
- Once the rice and lentils are ready, mix in some of the caramelized onions and save the rest to top.
- Transfer the rice to a serving platter and top with the remaining onions and chopped parsley. Serve with fresh mint and yogurt.
- Leftovers can be stored in the fridge for up to 5 days.
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