Recipes
Dinner

Lentils and rice with caramelized onions (mujaddara)

The Middle Eastern classic of lentils and rice topped with sweet caramelized onions, served with a cool cucumber yogurt.

Lentils and rice with caramelized onions (mujaddara)

Vegetarian Budget Mediterranean High protein

Prep
10 min
Cooking
35 min

Per serving

660 kcal

Protein
38 g
Carbs
98 g
Fat
15 g
Fibre
12 g

In these plans

Ingredients

1 serving

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Dry lentils, brown or green, rinsed 70 g ≈ ¼ cup
  • Basmati or white rice, dry, basmati, rinsed 35 g ≈ ¼ cup
  • Ground cumin 1 tsp
  • Ground cinnamon, a pinch ¼ tsp
  • Salt ¼ tsp
  • Black pepper ¼ tsp
  • Olive oil 2 tsp 10 g
  • Onion, thinly sliced 150 g ≈ 1 cup
  • Plain Greek yogurt (2%) 150 g ≈ ¾ cup
  • Cucumber, diced 80 g ≈ ¾ cup
  • Garlic, grated 1 clove 3 g
  • Fresh parsley, chopped 5 g

Steps

  1. Cover the lentils with 325 ml (1 ⅓ cups) water in a pot, bring to a boil and simmer for 10 minutes.
  2. Add the rice, cumin, cinnamon, pepper and most of the salt, then cover and simmer over low heat for 15–18 minutes, until the rice and lentils are tender. If any water is left, cook uncovered 1–2 minutes more.
  3. Meanwhile, heat the oil in a skillet over medium heat and cook the onion with a pinch of salt for 20–25 minutes, stirring often, until deep golden brown. Add a splash of water if it starts to stick.
  4. Stir the yogurt with the cucumber, garlic and the last pinch of salt.
  5. Stir half the onions into the lentils and rice, then top with the rest of the onions and the parsley. Serve with the cucumber yogurt.

Tip: Take your time with the onions: their sweetness is what makes the dish.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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