Best 4 Mujaddarahlentil And Rice Pottage Recipes

Mujaddara, a hearty and flavorful Middle Eastern dish, is a delightful combination of lentils, rice, and aromatic spices. This comforting one-pot meal is a staple in many cultures, offering a delightful blend of textures and flavors. Our collection of Mujaddara recipes caters to a diverse range of preferences, from traditional to modern variations. Explore the classic recipe for a comforting and authentic experience, or try our unique twist on this timeless dish with the addition of roasted vegetables for a vibrant and nutritious twist. For those seeking a vegan option, we offer a plant-based version that retains the essence of Mujaddara while using plant-based ingredients. Additionally, our collection includes a recipe that incorporates the goodness of quinoa, creating a wholesome and protein-rich variation. From the traditional to the innovative, our Mujaddara recipes promise a culinary journey that will tantalize your taste buds and leave you satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

MUJADDARA ARABIC LENTIL RICE

Mujaddara Arabic Lentil Rice image

Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.

Provided by Osiris (Rodizer)

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white rice, rinsed
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
¼ cup vegetable oil
3 white onions, sliced into 1/4-inch rings

Steps:

Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.8 g, Fat 14.4 g, Fiber 12.2 g, Protein 11.6 g, SaturatedFat 2.2 g, Sodium 788.2 mg, Sugar 5.8 g

MJADRA - LENTILS AND RICE

Mjadra - Lentils and Rice image

This is a typical Middle Eastern recipe given to me by my niece. Her in-laws, who are from the Middle East, gave this recipe to her and it has become a staple in their home. I think it's fantastic, too. It could work as a vegetarian main dish, a side dish or lunch. It is traditionally served with a salad made of the following: chopped lettuce, chopped tomato, chopped green pepper, lemon juice and salt. I like to mix the mjadra right in with the salad. Yum!

Provided by LifeIsGood

Categories Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

8 cups water
1 cup rinsed lentils
1 cup uncooked rice (I use brown rice)
1 medium onion, julienned
1/4 cup olive oil
salt and pepper, to taste

Steps:

Combine water and lentils and boil for 10 minutes.
Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
Simmer this mixture for about another 5 minutes.
Eat as is or serve with a salad (as described in the intro.).

Nutrition Facts : Calories 363.3, Fat 14, SaturatedFat 2, Sodium 17.1, Carbohydrate 51.2, Fiber 5.1, Sugar 2.1, Protein 8

MUJADARRA (LENTILS WITH RICE)

Mujadarra (Lentils with Rice) image

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Provided by Deena K Boyd

Categories 100+ Everyday Cooking Recipes Vegan

Time 45m

Yield 8

Number Of Ingredients 10

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 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon yellow curry powder
4 cups cooked brown rice, or as needed

Steps:

Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g

MUJADDARAH(LENTIL AND RICE POTTAGE)

Mujaddarah(Lentil and Rice Pottage) image

Posted for a request for more Lebanese recipes! UPDATE: Thanks to Elmotoo I have made some changes! Thank you Bethie! :)

Provided by Sharon123

Categories Rice

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups whole red lentils
6 cups water
4 medium onions, sliced thin
1 cup olive oil or 1 cup vegetable oil
2 cups cooked rice
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)

Steps:

Bring water to boil, then add the lentils, lower heat to simmer and cook about 30-60 minutes .
Meanwhile, saute onions in the oil to caramelize about 15-20 minutes, then add half of onions, rice and seasonings to lentils. Let the mixture boil for a few minutes.
When it thickens, pour into a tureen, and spread the remaining onions over the top. and serve.
Yield: 4 servings.

Nutrition Facts : Calories 976.3, Fat 56.4, SaturatedFat 7.9, Sodium 309, Carbohydrate 94.7, Fiber 12.3, Sugar 4.7, Protein 27.2

Tips:

Use high-quality lentils. Fresh, whole lentils will cook more evenly and have a better texture than split or broken lentils.
Rinse the lentils before cooking. This will remove any dirt or debris and help the lentils cook more evenly.
Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
Use a variety of spices. Mujaddara is a versatile dish that can be flavored with a variety of spices. Common spices used in mujaddara include cumin, coriander, paprika, and turmeric.
Don't be afraid to experiment. Mujaddara is a great dish to experiment with. Try adding different vegetables, spices, or herbs to create your own unique version of this classic dish.

Conclusion:

Mujaddara is a delicious and versatile dish that is easy to make. It is a great option for a vegetarian or vegan meal, and it can also be served as a side dish. With its simple ingredients and flavorful spices, mujaddara is a dish that everyone will enjoy.