Lebanese Mujadara #dinner #vegan

Lebanese Mujadara #dinner #vegan

On the off chance that there's one supper that is my fallback go-to dish in my kitchen, it's this genuine mujadara formula. It's one of those plans where the dish is more prominent than the entirety of its parts. It's made with just three fixings basically, however it's astonishing how those fixings meet up so wonderfully! What's more, that is all in how those three things are cooked! Mujadara is a reasonable, tasty and nutritious formula!

Mujadara is an arabic word that signifies "pitted." Basically it's comprised of lentils, rice (or bulgur) and onions. What's more, they state lentils cooked with the rice look like scars (pimples). That is somewhat of an unusual similarity for food. Be that as it may, in any case, the formula is antiquated and a conventional Middle Eastern dish.

It's regularly alluded to as worker food in light of how economical and straightforward it is to make. Also, there are innumerable varieties of the formula, yet this is one I gained from my Lebanese guardians. In certain locales mujadara is alluded to as the dish made with lentils and bulgur, while mudardara is the one with lentils and rice.

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Lebanese Mujadara #dinner #vegan


  • 2.5 cups green or brown lentils
  • 1 cup rice
  • 1 teaspoon salt
  • 4 tablespoons olive oil divided
  • 6 onions 5 chopped, and 1 sliced
  • 1 teaspoon ground cumin


  1. Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
  2. Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
  3. In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
  4. In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
  5. Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

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