Mujadara
Image générée par IA
Végétarien Sans gluten Levantine

Mujadara

A classic Levantine dish of tender lentils and fragrant rice crowned with deeply caramelized onions. A warm cumin-spiced yogurt sauce and fresh herbs make this humble staple feel complete.

70 min 4 portions Medium
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Comment préparer

1
Place the lentils in a saucepan with 750 ml water and 1 teaspoon of the salt. Bring to a boil, then simmer uncovered for 18–22 minutes, until tender but still holding their shape. Drain well.
2
Meanwhile, heat 45 ml of the olive oil in a wide, heavy pot over medium heat. Add the sliced onions and cook for 25–30 minutes, stirring every few minutes, until deeply golden brown and soft. Lower the heat if the edges darken too quickly.
Onions caramelized to a deep golden brown in a wide pot Image générée par IA
3
Transfer about one-third of the onions to a plate for topping. Stir the cumin into the remaining onions and cook for 30 seconds, until fragrant.
4
Add the drained rice, cooked lentils, remaining salt, and 400 ml water to the pot. Stir once, bring to a boil, then cover and simmer over low heat for 15 minutes, until the rice is tender and the water has been absorbed.
5
Remove the pot from the heat and leave it covered for 10 minutes. Fluff gently with a fork, then fold in the lemon juice and half of the reserved caramelized onions.
6
Spoon the mujadara into shallow bowls. Finish with the remaining caramelized onions, Greek yogurt, parsley, and lemon wedges. Serve warm.
Mujadara topped with caramelized onions, yogurt, parsley, and lemon Image générée par IA

Pourquoi cette recette fonctionne

Lentils provide earthy depth and substance, while rice gives the dish a tender, separate-grained texture. Slowly caramelized onions add sweetness and savoriness, and cumin, lemon, and yogurt sharpen the finish.

Conservation et réchauffage

Comment la conserver

Refrigerate cooled mujadara in an airtight container for up to 4 days. Store the yogurt sauce separately when possible.

Comment la réchauffer

Reheat covered in a saucepan over low heat with 1–2 tablespoons of water, stirring occasionally until steaming hot throughout, or microwave in short intervals.

Nutrition / portion

580kcal
21,88 gprotéines
86,01 gglucides
17,35 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 20 août 2026 · mise à jour le 21 août 2026