I’ve been on a sweet/ dessert roll for the past few weeks and realised that I hadn’t posted any savoury recipes. This Middle Eastern “Mujadarra/ Mujadara” is the perfect food for a quick Autumn week night. Fragrant brown Basmati rice enveloping spicy lentils flavoured with caramelised onions and cumin seeds are the perfect way to keep tummies filled! As we change seasons, my weekends are busy as, I to try to do a pantry + fridge + freezer stock take and use up whatever I find. This “Mujadarra” recipe, came by with my finding some cans of brown lentils and leftover cooked brown Basmati in the fridge. I had everything else in my pantry including the oil and spices, making this one of my quickest recipes, ready under 30 minutes. If using dried lentils, then they need to be cleaned, soaked, rinsed and cooked until al-dente before adding to this recipe. The rice also needs par-cooking before adding to the recipe, increasing the amount of water required along with the time.
Gluten-free, Vegan and full of lentil goodness. A quick recipe ready under half an hour, when using cooked brown Basmati rice and canned lentils.
- 2 cups Brown Basmati Rice, cooked
- 1 can Whole Brown Lentils, drained and rinsed
- 1 large Brown Onion, sliced
- 2 tablespoons Oil
- 2 cups Warm Water
- 2 teaspoons Cumin Seeds, roasted and powdered
- Salt, to taste
- 2 tablespoons Greens, chopped (Optional for garnishing)
In a deep pot, add the oil and onions. Cook on slow heat until the onions start to caramelise. Add a tablespoon of water if the onions start to stick to the bottom of the pan.
Add the cumin seed powder and mix well.
Mix in the lentils and add 1/2 a cup of water. Cook until the mixture starts to thicken.
Toss in the cooked rice on top of the lentils and drizzle water down the side and cover. Cook until the water dries up.
Serve hot garnished with chopped greens, if desired.