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Mujadarra (Lentils with Rice)
Mujadarra (Lentils with Rice)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Middle Eastern lentil and rice pilaf: a flavorful vegetarian staple, perfect for a quick and delicious packed lunch.
Ingredients:
  • 14 ounces dry brown lentils
  • 2 carrots, grated
  • 3 tablespoons olive oil
  • 2 onions, thinly sliced
  • 3 cloves garlic, crushed, or more to taste
  • 2 tablespoons water, or more as needed
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon ground cayenne pepper
  • 0.25 teaspoon yellow curry powder
  • 4 cups cooked brown rice, or as needed
Instructions:
  • Fill a large pot with lightly salted water and bring to a rolling boil. Add lentils and cook for about 10 minutes until slightly tender. Then, add grated carrots and continue cooking for another 10 minutes until slightly softened. Drain lentils and carrots before proceeding.
  • In the same pot, warm olive oil over medium heat, then add onions and garlic. Sauté until onions soften and turn translucent, about 5 to 7 minutes. Mix in lentils and carrots, then lower heat to medium-low. Pour in water as needed to prevent the lentils from drying out.
  • Season lentils with cumin, cayenne, curry powder, salt, and pepper. Stir until warm and aromatic, approximately 5 minutes. Serve on top of rice.

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