📝 About This Recipe
Mujadara is a beloved Middle Eastern comfort food that transforms humble pantry staples into a savory, aromatic masterpiece. This kid-friendly version features tender brown lentils and fluffy basmati rice infused with warm spices, topped with a mountain of crispy, 'candy-sweet' caramelized onions. It is a nutritious, protein-packed grain bowl that proves simple ingredients can create the most sophisticated flavors.
🥗 Ingredients
The Grains and Lentils
- 1 cup Brown or Green Lentils (rinsed and debris removed; do not use red lentils)
- 1 cup Basmati Rice (long-grain, rinsed until water runs clear)
- 4 cups Water (divided use)
- 2 tablespoons Extra Virgin Olive Oil (for the rice base)
The Aromatics and Spices
- 3 large Yellow Onions (thinly sliced into half-moons)
- 1/4 cup Neutral Oil (such as avocado or grapeseed oil for frying onions)
- 1 1/2 teaspoons Ground Cumin (adds earthy warmth)
- 1/2 teaspoon Ground Cinnamon (the secret ingredient for depth)
- 1/4 teaspoon Allspice
- 1 1/2 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Kid-Friendly Toppings
- 1 cup Greek Yogurt (plain, for dolloping)
- 1/2 cup English Cucumber (finely diced)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan with 2 1/2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the lentils are par-cooked (tender but still having a firm bite).
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2
While lentils cook, heat the 1/4 cup of neutral oil in a large skillet over medium-high heat. Add the sliced onions.
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3
Cook the onions, stirring frequently, for 15-20 minutes. You want them to turn a deep, dark mahogany brown without burning. This 'caramelization' provides the signature sweetness of the dish.
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4
Once the onions are dark brown and crispy at the edges, use a slotted spoon to remove about half of them to a paper-towel-lined plate. Sprinkle with a pinch of salt; these are for the crunchy topping.
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5
Leave the remaining onions and the flavorful oil in the skillet. Stir in the cumin, cinnamon, and allspice, toasting the spices for 30 seconds until fragrant.
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6
Drain the par-cooked lentils, reserving any leftover cooking liquid. Add the lentils and the rinsed basmati rice into the skillet with the spiced onions.
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7
Sauté the rice and lentils with the onions for 2 minutes to coat every grain in the spiced oil.
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8
Add 1 1/2 cups of fresh water (or a mix of water and reserved lentil liquid) and the salt to the skillet. Bring to a gentle boil.
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9
Cover the skillet with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 15-18 minutes without lifting the lid.
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10
Turn off the heat. Place a clean kitchen towel over the pot, replace the lid on top of the towel, and let it sit for 10 minutes. This absorbs excess steam and makes the rice extra fluffy.
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11
In a small bowl, mix the Greek yogurt with the diced cucumbers and a pinch of salt to create a quick cooling sauce.
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12
Fluff the rice and lentil mixture gently with a fork, ensuring the onions are distributed throughout.
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13
Scoop into bowls, top generously with the reserved crispy onions and fresh parsley, and serve with a dollop of the yogurt sauce.
💡 Chef's Tips
Don't rush the onions; the deep brown color is where all the flavor lives, so keep the heat medium and stir often. Always rinse your basmati rice until the water is clear to remove excess starch and prevent a gummy texture. Use a kitchen towel under the lid during the final rest; it prevents condensation from dripping back onto the rice. If your kids are sensitive to texture, chop the caramelized onions smaller so they melt into the rice. Avoid red lentils as they break down too much; brown or French green lentils hold their shape perfectly.
🍽️ Serving Suggestions
Serve with a side of sliced cucumbers and cherry tomatoes for a fresh crunch. A squeeze of fresh lemon juice over the bowl just before eating brightens all the earthy flavors. Pair with warm pita bread triangles for dipping into the yogurt and rice. A glass of chilled mint-infused water or diluted apple juice complements the spices beautifully. For extra protein, add a side of grilled chicken skewers or a hard-boiled egg.