Lentils & Rice (Mujadara)
This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.
Yield
8 servingsPrep
10 minCook
45 minReady
70 minMujadara (also spelled as Mujaddara or Mjadara) is a traditional Middle Eastern dish known for its simplicity, affordability, and delicious flavor.
Texture and Flavor: The dish offers a delightful mix of textures with the creaminess of the lentils and grains, contrasted by the crunch of the onions. The flavor profile is savory with sweet undertones from the onions, sometimes with warm spices enhancing the depth.
Historical References:
Ancient Origins: The dish has roots that some trace back to the Mesopotamia, one of the earliest civilizations, where a similar combination of grains and lentils was consumed.
Jews of Iraq and Persia: Mujadara is mentioned in medieval Jewish texts from this region, where it was known as "Megadarra". It was particularly favored by Jews for its adherence to kosher dietary laws while being economical.
Arabic Literature: 13th-century Arab writer and chef, Ibn Sayyar al-Warraq, wrote about a dish called "mijaddara" in his cookbook, which he describes as food for the poor, focusing on its simple ingredients.
Cultural Significance: Across Middle Eastern and some Mediterranean cultures, Mujadara has been seen as a staple for those with limited means. Its simplicity made it popular among the peasantry, but it's also enjoyed by all social classes for its taste.
Variations: Over time and across regions, Mujadara has seen variations:
- In Lebanon, green lentils are preferred, and it might be served with yogurt.
- In other areas, it might be called "koshari" when mixed with pasta, especially in Egypt, where it includes rice, lentils, pasta, and a spicy tomato sauce.
Symbolism: In some cultures, Mujadara was seen as an emblem of frugality or even asceticism, but in positive light, it represents sustenance, humility, and the beauty of simplicity in food.
Mujadara exemplifies how a few ingredients can be transformed into a dish rich in flavor, history, and cultural significance. It remains a beloved dish across many regions, celebrated for its comforting qualities and its story of resilience and resourcefulness through the ages.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 5 | medium |
onions
thinly sliced, or 2 large red onions |
|
| 1 | cup |
lentils, green
or brown |
|
| 3 ½ | cups |
water
cold |
|
| 1 | cup |
brown rice
long-grain |
|
| 1 | teaspoon |
salt
|
|
| 1 |
lemons
optional, cut into wedges for serving |
*
|
|
| ½ | cup |
yogurt, plain
optional, for serving |
*
|
| ⅓ | cup |
mint leaves
minced fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 5 | each |
onions
thinly sliced, or 2 large red onions |
|
| 237 | ml |
lentils, green
or brown |
|
| 828 | ml |
water
cold |
|
| 237 | ml |
brown rice
long-grain |
|
| 1E+1 | ml |
salt
|
|
| 1 | cut into wedges |
lemons
optional, cut into wedges for serving |
*
|
| 118 | ml |
yogurt, plain
optional, for serving |
*
|
| 79 | ml |
mint leaves
minced fresh, optional |
*
|
Directions
Heat oil in an Instant Pot, a pressure cooker set to low sauté mode, or a sauté pan with high sides (or pot) on the stovetop over medium heat. Add the onions and cook, stirring often, until softened and deep golden brown, about 30 minutes. Transfer half the onions to a paper towel-lined plate.
While the onions are caramelizing, rinse the rice until the water runs clear, and soak the lentils in a bowl of hot water.
Drain the rice and lentils and add to the Instant-Pot or pressure cooker, with 3 cups of water. Lock the lid and cook at high pressure for 10 minutes, then let pressure release naturally for 15 minutes.
If cooking on the stovetop, use 3 1/2 cups of water, cover tightly and simmer over medium-low heat for 30 to 40 minutes until the rice and lentils reach the desired level of doneness. Remove from heat and let stand 5 minutes.
Add salt, stir, and serve, topping with the reserved caramelized onions and serving with lemon wedges, yogurt, and mint if desired.
Improved presentation
Use 3 onions above, reserving two onions for garnish.
Slice the remaining 2 onions into rings. Heat a skillet and sauté the rings in the olive oil until lovingly caramleized. To serve, top the lentils with the sautéed onion rings.
