Immagine generata dall'IA

Vegetariano Senza glutine Levantine

Mujadara

Name: Mujadara
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 200 g brown lentils (rinsed and picked over); 200 g Basmati rice (rinsed until the water runs mostly clear); 3 pieces yellow onion (peeled and thinly sliced); 60 ml Olive oil (divided); 2 tsp ground cumin; 2 tsp fine salt (divided, plus more to taste); 180 g Greek yogurt (plain, for serving); 1 piece lemon (juiced; cut into wedges for serving); 15 g fresh parsley (roughly chopped)

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 porzioni Medium

Tutte le ricette

Ingredienti

0 di 9 spuntati

200 g brown lentils (rinsed and picked over)
200 g Basmati rice (rinsed until the water runs mostly clear)
3 pieces yellow onion (peeled and thinly sliced)
60 ml Olive oil (divided)
2 tsp ground cumin
2 tsp fine salt (divided, plus more to taste)
180 g Greek yogurt (plain, for serving)
1 piece lemon (juiced; cut into wedges for serving)
15 g fresh parsley (roughly chopped)

580 kcal / porzione

Come preparare

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.

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

Immagine generata dall'IA

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.

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.

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.

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

Immagine generata dall'IA

Perché questa ricetta funziona

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.

Conservazione e riscaldamento

Come conservarla

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

Come riscaldarla

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.

Nutrizione / porzione

580kcal

21,88 gproteine

86,01 gcarboidrati

17,35 ggrassi

Pantryvale editorial kitchen

Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.

Pubblicata il 20 ago 2026 · aggiornata il 21 ago 2026

Mujadara

Come preparare

Perché questa ricetta funziona

Conservazione e riscaldamento

Come conservarla

Come riscaldarla

Nutrizione / porzione

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