Mjaddara rice & lentils with caramelized onions is an amazing vegetarian dish that is not just delicious, but healthy and filling!
I’m not going to lie, this is not the first dish that comes to my mind when I think of what to make for dinner. I usually only make it when my husband requests it, which happens to be pretty often. Buttttt, whenever I do make it, I love it so much and end up eating most of it lol.
This is also the only dish (correct me if i’m wrong) that is Middle Eastern, Vegetarian, and acceptable to eat as a main dish lol. Usually, at least in my family, if there is no meat, then it’s just an appetizer or side dish. So bring it on meatless Mondays, Mjaddara is ready!
Growing up my mom always made this with bulgar (#3) and lentils with tons of onions and a tomato salad on the side. My husband grew up eating it with rice and lentils with a tomato sauce not he side so I tend to make it that way (also because I always have rice handy but don’t always have bulgar). For me, the onions make the entire dish. The way they melt in your mouth and compliment the lentils is just so good.
- 2 onions sliced
- 1/2 onion diced
- 1 cup rice
- 1/2 cup lentils
- 2 cups chicken stock
- 1 tbsp ground cumin
- 3 tbsp olive oil
- 1 tbsp vegetable oil
- salt & pepper
- 1/4 chopped onion
- 2 garlic cloves minced
- 5 tomatoes chopped
- 2 cups chicken stock
- 1 tbsp tomato paste
- 1 tbsp olive oil
- Add the oils to a saucepan and immediately add sliced onions before oil heats
- Leave on low heat until onion begins to brown (15-20 mins)
- In separate medium pan lightly sauté lentils with diced onion (1-2 minutes)
- Add 1 cup chicken stock
- Cover and lower heat to medium for 10-15 minutes until lentils are soft
- Add rice
- Add remaining chicken stock
- Add reserved oil from the caramelized onion
- Add cumin, salt and pepper
- Bring chicken stock to boil
- Reduce heat to low and cover for 15 minutes
- Let it sit for 5 additional minutes covered off heat
- Top with onions and serve with tomato sauce
- Sautee onions and garlic in oil over medium heat
- Add tomatoes and sauté for a few more minutes
- Add chicken stock and bring to a boil
- Cover and lower heat to medium for 5-10 minutes (until tomato is soft)
- Add tomato paste and stir
- Cover and continue to let the flavors immerse in each other 5-7 minutes
- Use a handmixer to mix if you prefer it to be smoother
- Serve with Mujaddara
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Pinkcoatedlifestyle.com
Thank you so much! I just checked out yours and it looks amazing. I’ll def be trying the lemon coconut moisturizer 🙂
What spices do you use for the Tomato Sauce?
Hi! I don’t use any spices because the chicken stock I use is already flavored (To make the chicken stock I boil chicken with cardamon, cloves, cinnamon, black pepper, salt and bay leaves. I freeze whatever chicken stock I don’t use in tuber ware so I always have homemade chicken stock ready) Also, letting the sautéed onions and garlic simmer together with the tomatoes, oil, and chicken stock gives it great flavor. Let me know how it turns out!
“This is also the only dish (correct me if i’m wrong) that is Middle Eastern, Vegetarian, and acceptable to eat as a main dish lol. “