A hearty and nutrient slow cooked mujadara that makes a sort of a thick soup dish than a dry pilaf-style dish. In Lebanon we have different kinds of mujadara. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly tender and a bit mushy.
As a kid, I remember having to sit at the table until my mujadara plate was clean. To be honest, I was not a fan at all of this dish, but now it is definitely one of my favorites. I wonder how our taste changes over time, allowing us to like food that we never liked as kids.
This is really so good. If you like trying new food, then this will become a regular in your house. Serve it with pita bread, tomato wedges, sliced onions, radishes and pickles, or with a green salad or fattoush.
- 1 cup brown lentils
- 5 tablespoons medium-size grain rice, I used Jasmine rice
- 6 cups water
- 3 large onions, finely chopped
- ¼ cup canola oil
- 2 tablespoons olive oil
- 1 ½ teaspoons salt, or to taste
- A dash of freshly grated black pepper
- Rinse and drain the lentil and rice, and place in a large cooking pot
- Add the water and bring to a boil. Reduce the heat to very low, cover the pot, and cook for 1 hour, stirring every 10 minutes.
- After this hour has passed, add the canola oil and olive oil to a frying pan and sauté the onions over medium heat, stirring until they turn light brown.
- Add the onions to the lentils, and season with salt and pepper.
- Cook for another 30 minutes over very low heat until the lentils are fully cooked and slightly mashed. The consistency is similar to that of a thick soup. Serve it with a green salad or fattoush. Enjoy!
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