What you will need

1 cup brown lentils

1 cup basmati rice

½ cup olive oil

3 medium onions thinly sliced

1 tsp cumin seeds

1 tsp coriander seeds

1 stick cinnamon

1 tsp chili powder

1 tsp turmeric powder

1 tsp cumin powder

1 tsp allspice powder

Salt to taste

3 cups lentil stock – stock saved from having boiled the lentils

Garnish

Pine Nuts

Fresh parsley

Instructions

Rinse the lentils under cold water and remove any debris. 

In a pot, combine the rinsed lentils, water, and a pinch of salt. 

Bring to the boil, then reduce the heat and let the lentils simmer until tender but not mushy, usually about 20-25 minutes. 

Drain any excess water and set the cooked lentils aside.

Save the lentil water (as stock) to later use to cook the rice. 

While the lentils are cooking, heat the olive oil in a large skillet over medium heat. 

Add the thinly sliced onions and cook, stirring frequently, until the onions turn deep golden brown and caramelized. This might take around 20 minutes. 

Remove the caramelized onions from the skillet and place them on paper towels to absorb excess oil. 

Rinse the basmati rice under cold water until the water runs clear. 

Heat a separate pan and roast cumin seeds, coriander seeds, and cinnamon sticks. Roast until fragrant.  

Next, add the rinsed rice, olive oil, chili powder, turmeric, cumin powder, allspice, and a teaspoon of salt. Stir to coat the rice with oil and spices, then add the cooked lentils and stock water.    

Bring the lentil-rice mixture to a gentle simmer.

Cover the pot with a tight-fitting lid and cook over low heat for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.

Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavours to meld.  

Gently fluff the mujadara with a fork to separate the grains.

Transfer the mujadara to a serving dish.

Top with the reserved caramelized onions, pine nuts, and freshly chopped parsley.

Serving

Serve the mujadara warm as a main dish or a side, alongside a dollop of (vegan) yogurt, a squeeze of lemon juice, or a side of fresh pita bread.

The combination of earthy lentils, fragrant spices, and sweet caramelized onions will transport your taste buds to the heart of Middle Eastern cuisine. Enjoy!