A traditional, protein-packed Middle Eastern dish of spiced lentils and rice topped with deeply caramelized onions and a garlic-infused yogurt.
Free · opens the app, or installs it first
Better in the app
Hands-free cook mode
Step-by-step with voice — no greasy taps.
Auto-scale servings
Resize the recipe and the shopping list.
Cook against your pantry
See what you have vs. what to buy.
Save it to your kitchen
Keep it, plan it into your week.
Rinse lentils and place in a pot with 3 cups of water. Bring to a boil, then simmer for 15 minutes until partially cooked. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and dark brown. Remove half of the onions for garnish.
To the remaining onions in the skillet, add the minced garlic and cumin, stirring for 1 minute.
Add the rice and drained lentils to the skillet, stirring to coat with the oil and spices.
Pour in 2 cups of water, bring to a boil, then cover and reduce heat to low. Cook for 15-18 minutes until the rice and lentils are tender.
While cooking, mix the Greek yogurt with a pinch of salt and optional minced garlic.
Fluff the Mujadara, top with the reserved crispy caramelized onions, and serve with the garlic yogurt sauce.
Estimated, per serving
380kcal
Calories
14g
Protein
58g
Carbs
11g
Fat
Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.
Scan to open this recipe on your phone
