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Mujaddara recipe

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Adjust Servings:
¾ cup (144 g) dry green Lentils , rinsed and picked through
¾ cup (150 g) dry brown Jasmine Rice , rinsed and picked through
3 cups (705 ml) Vegetable Broth
1 tablespoon (15 ml) Olive Oil or melted coconut oil
2 White Onions , chopped (10 ounces, or 340 g)
1 Leeks , thoroughly cleaned and sliced thinly, white and light green parts (6 ounces, or 170 g)
Vegetable Broth or water, as needed
4 cloves Garlic , grated or pressed
½ teaspoon fine Sea Salt , or to taste
½ teaspoon ground Cinnamon
½ teaspoon ground Cumin
½ teaspoon ground Coriander
½ teaspoon Paprika
¼ teaspoon Cayenne Pepper , or to taste
2 tablespoons (12 g) chopped fresh Mint
2 tablespoons (8 g) chopped fresh Parsley or (2 g) cilantro
small organic Lemon Juice and zest
¼ cup (35 g) chopped toasted Peanuts , cashews, or pine nuts, optional

Mujaddara recipe

  • Serves 6
  • Medium




This popular and seasoned-to-perfection Middle Eastern lentil-rice dish is great served with Eggplant Balela, or with the marinated eggplant alone (from the same recipe), combined with some of our Creamy Cashew Sauce, to taste. As an alternative to garnishing with nuts, you can also serve it with Cashew Raita or Simple Cashew Dip. Not to brag, but we were told by someone who ate the most authentic Mujaddara straight from the source that ours was even better. (Actually, we’re totally bragging.)



Place the lentils and rice in a rice cooker. Cover with the broth, and stir to combine. Cover with the lid and cook until tender, 40 to 45 minutes. (Alternatively, cook the lentils and rice on the stove top, following the directions on the package of rice.)


In a large skillet, add the oil and heat on medium heat. Add the onions and leek and sauté until browned, about 15 minutes. Add vegetable broth, 1 tablespoon (15 ml) at a time, as needed, if the onions stick to the pan during that time. Add the garlic, salt, cinnamon, cumin, coriander, paprika, and cayenne pepper, stirring to combine. Stop stirring and cook until the onions are crisped and the spices toasted and fragrant, about 5 minutes.


Place the lentils and rice in a large bowl and add the spiced onions on top; thoroughly and gently fold the onions into the lentils and rice. Once you are ready to serve, fold the mint, parsley or cilantro, zest, and lemon juice into the mujaddara, and garnish each serving with nuts. Adjust the seasonings as needed.


Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Note that this dish tastes even better when it gets to sit for a while. Gently reheat before serving.


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