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Mujadara in bowl overhead shot

Gluten Free Mujadara (Lentils and Rice with Caramelized Onions)


  • Author: Dalya Rubin
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup brown or green lentils, uncooked
  • 2 tablespoons extra virgin olive oil 
  • 2 teaspoons cumin seeds
  • ½ teaspoon freshly ground black peppercorns 
  • 3 garlic cloves, peeled & sliced (optional)
  • 4 medium yellow or red onions, thinly sliced
  • 1 ½ teaspoon sea salt
  • 2 1/2 teaspoon ground cumin
  • 2 1/2 teaspoon ground coriander  
  • ¼ teaspoon ground cinnamon 
  • 1 cup Brown Basmati rice, uncooked 
  • Juice of 1 lemon
  • ½ cup chopped parsley
  • ¼ cup pine nuts, toasted as garnish (optional)

Instructions

  1. Add the lentils to a medium pot and cover with water until it reaches 2 inches above the lentils. Bring to a boil and turn down to a simmer. Cook for 15 minutes or until ¾ cooked-through & not mushy. Strain through a sieve and rinse to remove any excess starch from the water. Set aside. 
  2. In a large pan or pot, add the olive oil, cumin seeds, sliced garlic, and black pepper. Cook on medium-low heat, about 1-2 minutes or until fragrant. 
  3. Add the sliced onions to the pot. Cook on medium-high heat for 4 minutes, then lower the heat and cook covered for 8-10, stirring every 2-3 minutes, until caramelized.
  4. Uncover the pot and mix in the sea salt, cumin, coriander and cinnamon & cook for another 3-5 minutes (uncovered). Remove about ¼ cup of the cooked onions for garnish later.
  5. Add in the cooked lentils, raw rice, and 1 ¾ cups water to the pot and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes. At the 40 minute mark, uncover the pot and mix the rice carefully. If it still seems too firm, add ½ cup water and stir around. Bring to a simmer, cover and cook for another 15 minutes until rice has softened.
  6. After rice has cooked, turn off the heat and allow it to sit covered for 5 minutes. 
  7. Fluff the rice with a fork and fold in chopped parsley and add lemon juice to taste. Sprinkle it with toasted pine nuts before serving.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Sides
  • Method: Stovetop cooking