Lebanese Mujadara Recipe
Lebanese Mujadara Recipe combines lentils with rice for a perfectly balanced protein dish. Seasoned with Middle Eastern flavors and topped with crispy fried onions, makes this a truly irresistible meal.
Lebanese Mujadara Recipe combines lentils with rice for a perfectly balanced protein dish. Seasoned with Middle Eastern flavors and topped with crispy fried onions, makes this a truly irresistible meal.
- Carbohydrate 0.413983333333333 g
- Cholesterol 0 mg
- Fat 4.52724958333333 g
- Fiber 0.244487493197123 g
- Protein 0.04383875 g
- Saturated Fat 0.624255625 g
- Serving Size 1 1 Serving (6g)
- Sodium 387.965833333333 mg
- Sugar 0.16949584013621 g
- Trans Fat 0.128419166666668 g
- Calories 41 calories
Step-by-step
- Rinse the lentils and add to the boiling water for about 15 minutes until they are tender; drain;
- In a heavy pan heat up olive oil, add chopped onions and cook until translucent, 3-4 minutes;
- Add cumin and coriander, mix well;
- Add rice and lentils and coat with onion & spice mixture;
- Add cold water to cover the grains, season with salt and pepper;
- Cook for about 15 minutes until the water is absorbed and rice and lentils are soft;
- In the meantime heat up cooking oil, add sliced onion and fry until golden brown and crispy; take out of the pan and dry on paper towel;
- Once rice and lentils are cooked, turn off the heat, add cinnamon, cover and let stand for 10 minutes;
- Place the rice and lentils on a serving dish, top with fried onions and parsley; serve immediately.
Undercooking the lentils before adding the rice ruins the final texture, as lentils require significantly more independent boiling time to soften than polished grains. Achieving the ideal balance of tender legumes and fluffy grains demands strict attention to cooking stages.
- Boil brown or green lentils for exactly 15 minutes in salted water before combining them with the rice.
- Keep the frying oil for the onions at medium-high heat to achieve deep Maillard browning without burning the sugars.
- Drain crispy sliced onions thoroughly on absorbent paper towels to preserve their crunch during storage.
- Store the cooked grain and lentil base in an airtight glass container in the refrigerator for up to four days.
- Reheat refrigerated portions with two tablespoons of water added per cup, covered tightly over low heat for 8 minutes to restore moisture without mushiness.
Proper moisture management prevents the starches from breaking down into a dense paste during storage. Careful reheating brings the dish back to its freshly cooked state.
