Ingredients
Equipment
Instructions
Cook the Lentils:
- Rinse the lentils under cold water.½ Kg Green Lentils
- Add the lentils to a pot and cover with water.2 ½ Lt Water
- Bring to a boil, then reduce heat and simmer until tender (15 to 20 minutes).
Blend the Lentils:
- In the same pot, blend the lentils using a hand mixer, or you can transfer the cooked lentils with the cooking liquid by batches to the blender.
- Blend until smooth. Do not be afraid to add more water to get the best of lentils while blending.
- Drain the mixture into a bowl using a strainer, gently stirring with a spatula to get liquid easier. That is the liquid that we will be using in the next step.
Sauté the Onions:
- Heat oil in a large pot over medium-low heat.4 Tbsp Oil
- Add the chopped onion and sauté until golden brown.1 Medium Onion
Combine Ingredients:
- Add the lentils liquid to the onions, stir from time to time to avoid the lentils sticking in the pot and bring to a boil.
- Once lentils and onions have started boiling, add the rinsed and drained rice, and stir on medium to low heat occasionally to prevent the rice sticking in the pot.½ Cup Rice
- Continue cooking the mujadara on low to medium heat until the consistency becomes thick and the rice is cooked.
Season and Serve:
- Season with salt and lemon juice.1 Tsp Salt, ¼ Cup Lemon juice
- Stir well to combine for 5 minutes.
- Transfer the mujaddara to food containers or deep plates.
Nutrition
Notes
Serving suggestions:
Moujaddara is highly versatile and can be served warm or at room temperature. It’s the perfect canvas for bright, sharp accompaniments that cut through its creamy richness:- Tangy Toppings: A generous squeeze of fresh lemon juice is essential.
- Contrasting Sides: Serve with a simple chopped salad (cabbages / lettuce / tomatoes, cucumber and dry mint with garlic lemon and olive oil sauce), salty pickles, and plenty of crisp pita bread for scooping.
