Lentils, rice and fried onions (Mujadarrah) Recipe

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13 votes | 8171 views

This is a tasty and healthy side dish that goes well with just about anything. It's filling without being too heavy, and tastes great as leftovers too.

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Cook time:
Servings: 4
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Ingredients

Cost per serving $0.50 view details

Directions

  1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until nicely browned. Remove from the heat and set aside.
  2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  3. Add the rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 4 servings
Calories 306  
Calories from Fat 59 19%
Total Fat 6.66g 8%
Saturated Fat 1.18g 5%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 15mg 1%
Potassium 740mg 21%
Total Carbs 44.62g 12%
Dietary Fiber 20.6g 69%
Sugars 4.19g 3%
Protein 17.88g 29%
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Reviews

  • John Spottiswood
    Easy to make, tasty, healthy and fulfilling side dishes are hard to come by. This dish meets all those criteria. I could have it twice a month, easy. Goes great with any grilled fish or meat, or part of a vegetarian meal with salad and humus for example. Enjoy!
    I've cooked/tasted this recipe!
    1 person likes this review
    1 reply
  • Mara Beckerman
    Have not made it, but my tastebuds are reacting already. Can't wait to try it.
    • Ryan Boudreaux
      I love this dish, used to make it and serve over fresh spinach too.
      • kathy gori
        this looks great! Love the fried onions!
        • Miss Polly Motzko
          My new friend Nancy on CookEatShare.com created this vegetarian Middle Eastern recipe made with lentils.

          Polly Motzko

          • Joan Baker
            We're trying to eat a wider variety of foods, and this was perfect for testing! We enjoyed it just as written and will make it a regular.
            I've cooked/tasted this recipe!
            • Stacey Maupin Torres
              This sounds marvelous!
              • Terri Maikkula
                I plan to try this soon--sounds wonderful!
                • Manoken Mako
                  I tried this dish last night. This is really good !! I have some leftover. Then my Egyptian friend gave me a wonderful solution remake another dish. I will make it tomorrow :)
                  I've cooked/tasted this recipe!

                  Comments

                  • Terri Powers
                    August 26, 2010
                    Oh my, this looks wonderful. I can't wait to try it.
                    • Miss Polly Motzko
                      May 17, 2010
                      Hello Nancy,
                      I saved this in my recipe box and I love vegetarian dishes, especially Middle Eastern ones like this one.

                      Polly Motzko
                      • raquel
                        March 8, 2010
                        I prepare the yogurt with crushed garlic, cut very small the cucumber and mix all. Once that is mixed I add dried mint to the yogurt. mmmmmmmmmm I serve it over the very almost burned onions and the lentels and rice.
                        • Anita Khalek
                          March 8, 2010
                          This is my favorite, It's a Lebanese dish that we make in the summer because it's served at room temperature and goes great with a simple Lebanese salad you can find those recipes on my blog http://freshlevant.blogspot.com/2009/05/lentil-and-onion-p09orridge.html
                          • Koko's Kitchen
                            March 8, 2010
                            This looks great, I've been looking for a new way to make lentils.

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