1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (389g) Recipe makes 4 servings
Calories 379
Calories from Fat 131		(34%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 12mg		0%
Potassium 613mg		17%
Total Carbohydrate 48.7g		16%
	Dietary Fiber 16.4g	65%
	Sugars 4.3g
Protein 14.4g		28%
detailed view... how is this calculated?

Lentil Rice Dish (Mujadarah Arabic Dish)

Recipe #202573 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Hommus
Dec 30, 2006

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad.

SERVES 4 -6 (change servings and units)

Ingredients

1 cup lentils
1/3 cup basmati rice
4 cups water or chicken broth or vegetable broth
salt (to taste)
1/2 teaspoon black pepper
1 teaspoon cumin
1/4 cup olive oil or vegetable oil
2 large onions, sliced 1/2 inch slivers

Directions

1
Saute Onions with olive oil(stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
2
Place lentils,water,salt,and black pepper in different saucepan and cook over medium heat for about 20 minutes or until lentils are tender.
3
Add to lentils the uncooked rice,browned onions and cumin and mix. Cover and simmer for another 15 minutes or until water is absorbed and rice is tender.
4
Place Lentils Rice dish(mujadarah)in serving dish and garnish with 4 tablespoons of browned onions.
5
Mujadarah is best when served with Tomato salad. See my recipe for Tomato salad.

Questions about this recipe?

Featured Reviews for This Recipe

From: queenvalerie

On Jan 14, 2009

I grew up on this but we did it a bit differently. Bulghur instead of rice and it was served with Laban (arabic yogurt) and sliced onions on top. We ate it with torn pieces of pita instead of with utensils. That was always big fun as a kid and now it's less to wash!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1053445

On Nov 30, 2008

Thanks so much for posting this recipe! I used it for an Anthropology class project and it was a fabulous hit! I love the simplicity! Amazing taste! Thanks again! -XCaseyX-

0 people found this review helpful

Was this review helpful to you? YES | NO

From: loverania

On Sep 8, 2007

I make this dish all the time. My husband grew up on it and I always have the ingredients on hand. This recipe is how I make mine. I use chicken broth or bullion too, I don't recomond water. I don't always use cumin, sometimes curry some times arabic 7 spice blend...it all works just fine. I also saute my onions in butter not olive oil and we serve it with yogurt on top, or sour cream if we're out of yogurt. Great dish! Super cheap, healthy and delicious.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Al Al

On Jan 3, 2007

Thanks! This was delicious. My lentils weren't quite all the way cooked, however, after all the water was absorbed, so next time I think I will add a bit more water (or turn the heat down a little?) I used half the amount of salt called for and it was perfect for us. I also used red onions and cut them in very thin slivers. Reserving some of them for the garnish really made the dish! We will definitely be making this again as it is cheap, easy, nutritious, and yummy!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews