Lentils and Rice With Crispy Onions (“Mujadara”)

Lentils and Rice With Crispy Onions (“Mujadara”)


1 cup black lentils, picked and rinsed 4 cups water, separated ¼ cup olive oil  2 large yellow onions, small dice ½ teaspoon sea salt 1 cup brown or white basmati rice, well rinsed and soaked in cold water for 15 minutes 3 teaspoons Shawarma seasoning  Salt and pepper ½ cup fresh parsley, chopped   Optional Toppings:    French Fried Onions  Tzatziki Sauce


  1. In a small saucepan, over medium heat,add lentils and 2 cups of water.  Bring to a boil.  Cover and simmer for 10 minutes until lentils are semi-soft.  Remove from heat.  Drain and set aside.

  1. In a large sauce pan with a lid, over medium heat, add oil, sea salt and onions and saute until very well caramelized and slightly crispy, approximately 30-35 minutes.

  1. Once the onions are deeply golden brown and crispy, pour in the rinsed and drained rice, pre-cooked lentils and remaining 2 cups of water.  Stir in the Shawarma seasoning and salt and pepper.  Cover with lid, turn heat to low and cook until rice and lentils are cooked through, approximately 30 minutes.  Season with salt and pepper to taste.

  1. Serve in bowls and garnish with parsley and toppings of choice.

Yield: 6 servings Print
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