Mujadara (Lentils and Rice)

When I began to think about healthy eats and sticking to our $75 per week food budget, the first dish that came to mind was mujadara.

Not only is it amazingly flavorful, it’s also super inexpensive to make. And considering I had everything but the onions stocked in the pantry,  it was a no-brainer.

Don’t be fooled by the simplicity of the dish. Each bite is filled with enough oomph to make your taste buds very very happy.

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Mujadara (Lentils and Rice)

Mujadara
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 cup lentils
  • 1 1/4 cup brown basmati rice
  • 4 cups vegetable broth or water
  • salt to taste
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 cup olive oil
  • 3 large onions sliced in 1/2 inch slivers

Instructions

  1. Saute onions with olive oil, stirring occasionally, until golden brown. The softer the better. Reserve 4 tbs (or more) for garnish.
  2. While onions are caramelizing, throw lentils in a pot with 4 cups of broth or water. Bring to a boil, reduce to medium heat, cover, and cook for about 40 minutes, or until lentils are tender and most liquid is absorbed.
  3. Once lentils are situated (i.e.—cooking), cook rice. We use a rice cooker for this part.
  4. Once lentils are finished cooking, add in cooked rice, caramelized onions, cumin, salt, and pepper. Mix well.
  5. Garnish with remaining onions.
  6. Serve and enjoy.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. Thanks Emily! I have been looking for something to make tonight with lentils! I have ALL of the ingredients too, so I don’t have to go deal with all the crazies at the store getting their bread, milk and toilet paper for the small amount of snow we are about to get! YOU ROCK girl!

  2. Of course making from scratch is ideal, but do you have any recommendations for commercially available veggie broth that’s nightshade-free?

    1. I am all for meaningful shortcuts when you cook. When it comes to vegetable broth, I know that Wolfgang Puck has a vegetable stock/broth that is Nightshade free. WholeFoods brand vegetable stock is also Nightshade free. There are a few other local brands (Giant Eagle Market District and Giant Eagle Vegetarian Vegetable Broth). Other than that, you will have to check the ingredients. Be on the lookout for tomatoes and peppers. Those are the most common culprits. Hope that helps!

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