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Nutrition Facts
Serving Size 1 (544g) Recipe makes 4 servings
Calories 837
Calories from Fat 376		(44%)
Amount Per Serving		%DV
	Total Fat 41.9g	64%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 29.9g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 889mg		37%
Potassium 942mg		26%
Total Carbohydrate 93.7g		31%
	Dietary Fiber 24.8g	99%
	Sugars 6.4g
Protein 23.3g		46%
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Mujadarra

Recipe #351669 | 45 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: bluesagegirl
Jan 23, 2009

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe.

SERVES 4 -8 , 6 cups (change servings and units)

Ingredients

3 large onions, sliced to thick 1/2 inch rounds
3/4 cup olive oil
1 1/2 cups lentils, washed and drained
1 cup long grain rice
3 garlic cloves, crushed
4 1/2 cups water

Seasonings mix

2 teaspoons kosher salt
1/2 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon allspice
1/2 teaspoon ground cumin

Directions

1
Mix the seasoning ingredients together.(salt, cinnamon,black pepper, paprika, all-spice,cumin)Set aside.
2
In a heavy pot, fry the onions on med-high heat, stirring occasionally, until golden brown. (Do not skip this step, it adds greatly to the flavor, you can however, cut out some of the olive oil, but I wouldn't cut out more than half.).
3
Remove onions with a slotted spoon, and set them aside, leaving the oil in the pot.
4
Reduce heat to medium, add the garlic and seasoning mixture. Stir for 2 minutes. Do not burn the garlic.
5
Add the water and bring it to a boil, then add the lentils, stir gently and let simmer for 5 minutes.
6
Add the rice, reduce the heat to low, cover and cook for 20 minutes.
7
Remove from the heat let sit for five minutes,remove the lid and stir in the onions.
8
Serve and enjoy!

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Featured Reviews for This Recipe

From: Dimpi

On Nov 17, 2009

After tasting the most awesome Mujadarra at Kalustyan's in Manhattan, I've been wanting to try making it at home for a while now. I finally got around to it today and very happy I did. I only had 1 cup of lentils (the brown variety) so I scaled down the recipe a bit. Last night I washed and soaked the lentils and 3/4 cup rice separately. Also, I couldn't bring myself to use 3/4 cup of oil to fry the onions, so I used a nonstick pan with 1 tsp butter and 1 tbsp oil. The onion wasn't crispy but it was caramelized with crispy edges and delicious. I needed just over 3 cups of water. Next time I might dice the onions so that they distribute more evenly and perhaps increase the ratio of rice to lentils. I served this with a spicy chicken curry. Thank you, bluesagegirl, for posting this wonderful recipe!

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From: Little Tomato

On Oct 31, 2009

I thought this recipe was wonderful! The spices were well balanced. I served it with a garlicky yougurt sauce. The next time I make this dish, I will probably make a lot more of the crispy onions as they really make this and there never seems to be enough. Highly recommended healthy food.

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From: OneEyedDogMama

On Mar 25, 2009

Turned out great. Perfect for a cold/rainy day and hearty enough to be a main course if you wanted it to be. I was annoyed when I discovered (after I had started making it) that I was out of fresh garlic. I substituted a teaspoon of dried minced garlic and it turned out fine. I also used brown rice. I think lentils are underutilized. High in my two favorites: protein and fiber…and they cook up so tasty! Thanks for sharing!

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