Mujadra is tasty, quick, and easy to make. It can be served as the main course (which we do sometimes on those busy Wednesdays when the girls have gymnastics till 8:30 PM!). It can also be served as a side dish. It’s delicious either way!
- 2 cups dried lentils
- 8 cups of water
- 1 cup uncooked white rice (we use jasmine or basmati)
- 2 large onions, chopped
- 4 tablespoons of extra-virgin olive oil
- 1 teaspoon of freshly-craked black pepper (or to taste)
- 1 teaspoon cumin (or to taste)
- Kosher salt to taste
- Fresh chopped parsley as a garnish
- Rinse lentils and add to a pot with cold water (all 8 cups).
- Bring to a boil, and boil on medium-high heat for 20 minutes.
- In the meantime, sauté the onions in the olive oil on medium-high heat.
- When the onions start to brown nicely, add the onions and olive oil (along with any brown caramelized bits) to the pot. Also add the rice, salt, pepper, and cumin.
- Stir to mix well, then cover and cook for 20 minutes. Stir occasionally to prevent scorching.
This is a great one-pot meal that can be served at table from a serving dish. Mujadra actually thickens as it cools. It can be served hot or at room temperature.