Test Kitchen

Mujadara (One Pot Lentils and Rice with Caramelized Onions)

Name: Mujadara (One Pot Lentils and Rice with Caramelized Onions)
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 1 cup lentils (brown or green), (rinsed, soaked in brine, drained, see notes); 2 tbsp olive oil; 4 large onions, (sliced); 4 cloves garlic, (minced); 1 tbsp fresh ginger, (grated); 2 tsp cumin; 1 1/2 tsp paprika; 1 tsp coriander; 1 1/2 tsp salt, (divided); 1/2 tsp black pepper; 1/4 tsp red pepper flakes, (more or less to taste); 2 bay leaves; 3 1/2 cups vegetable stock; 3/4 cup tomato sauce (or 2 tbsp tomato paste); 1 tsp chili garlic sauce; 1 cup brown basmati rice, (rinsed and drained); 1/2 cup green onions, (chopped); 1/2 cup cilantro, (chopped); juice of 1 lime

6 servings

servings

1 hour

active time

2 hours 45 minutes

total time

Start Cooking

Ingredients

1 cup lentils (brown or green), (rinsed, soaked in brine, drained, see notes)

2 tbsp olive oil

4 large onions, (sliced)

4 cloves garlic, (minced)

1 tbsp fresh ginger, (grated)

2 tsp cumin

1 1/2 tsp paprika

1 tsp coriander

1 1/2 tsp salt, (divided)

1/2 tsp black pepper

1/4 tsp red pepper flakes, (more or less to taste)

2 bay leaves

3 1/2 cups vegetable stock

3/4 cup tomato sauce (or 2 tbsp tomato paste)

1 tsp chili garlic sauce

1 cup brown basmati rice, (rinsed and drained)

1/2 cup green onions, (chopped)

1/2 cup cilantro, (chopped)

juice of 1 lime

Directions

In a heavy bottomed pot with a lid (preferably a dutch oven), add oil over medium heat. Add in the sliced onions and stir well until they are all coated with the oil. Turn heat to medium low and let cook for 5 minutes. Then, sprinkle 1/2 tsp salt across the onions and stir again. Let the onions cook for another 35-60 minutes, stirring every 4-5 minutes, careful to not burn the onions. *If you notice they seem like they are burning, turn your heat lower and add more oil or a splash of vegetable stock if needed.Remove half the onions to a plate. Set aside.

With half the onions remaining in the pot, add in garlic, ginger and all the seasonings (cumin to bay leaves). Stir together and cook 1-2 minutes.

Add in vegetable stock, tomato sauce (or paste), and chili garlic sauce. Stir to combine, scraping the bottom of the pan. Bring to a low boil. Add in rice and stir. Reduce to a simmer, then cover and stir occasionally on and off for 10 minutes.

Stir in the lentils and let the mixture return to a simmer (medium low heat). Cover again and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 25 minutes. Discard the bay leaves and fluff with a fork.

Add in 1/2 to 3/4 of the green onions and cilantro. Carefully stir together. Move to a serving platter/dish and top with remaining onions, cilantro and green onions. Season with more salt and pepper to taste.

Nutrition

Serving Size

1.5 cups

Calories

337 kcal

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat

5 g

Trans Fat

Cholesterol

Sodium

1329 mg

Total Carbohydrate

59 g

Dietary Fiber

14 g

Total Sugars

8 g

Protein

13 g