Mujaddara

I love Middle Eastern food, and one dish I miss the most is Mujaddara. When I lived in Michigan, we ate Mujaddara at one of our favorite Mediterranean restaurants. Since moving, we haven't found a Meditteranean restaurant that makes Mujaddara like our restaurant at home. 

As usual, if I can't find what I want in a restaurant, I make my own. So, today, I decided to try making homemade Mujaddara! 

Actually, Mujaddara is a simple dish with complex flavors. Basically, it is a combination of cooked lentils and rice with a district seasoning, topped with onions, and I add my Vegan Tzatziki (Greek Yogurt Sauce) for added flavor. 

One of my favorite aspects of this recipe is how inexpensive but filling this Mujaddara recipe is. And, my Mujaddara recipe is oil-free, including the onions. 

What are the best lentils and rice to use for Mujaddara?

For this recipe, I chose brown lentils, but green lentils work as well. However, do not use red lentils for this recipe because they tend to be much softer and often mushier when cooked. 

Although dry lentils can be used for this recipe, I used Trader Joe's prepared brown steamed lentils for a quick and easy alternative.

On the other hand, rice is basmati rice, which is brown or white long-grain rice. Both gluten-free and low in fat contain all eight essential amino acids, folic acid, and are very low in sodium and have no cholesterol. 

Even though I chose basmati rice, white or brown rice may be used as a substitute. 

Making Mujaddara without any oil is easier than you may think.

To make Mujaddara without any oil, there are some easy tips to follow without sacrificing flavor. Typically, Mujaddara is made with a large quantity of oil for cooking the rice and the onions. 

Instead, opt for a cleaner and healthier version of a traditionally oily Mediterranean dish:

• First, saute the garlic and seasonings in a dry non-stick pan.
• When it begins to stick slightly, add 2 Tablespoons of water or vegetable broth.
• Then, add the rice to the dry, hot pan, moving it around with a wooden spoon to get it a little toastie before adding the combination of vegetable broth and water. 

How to carmelize the onions without any oil:

Additionally, caramelizing onions without oil is possible with a few simple steps:

• Cut the onions in quarters and then into slivers.
• Place the onions in a measuring cup and add 2 Tablespoons of salt; stir (don't worry, the salt is removed afterward)
• Cover with a paper towel and microwave on high for 5 minutes
• Removed from the microwave and rinse onions in a colander with water to remove all the salt. 

• Transfer the wet onions to some paper towels and spread them out to dry. 

• Then, using a non-stick skillet, heat the skillet to medium-low and add the onions.
• They will immediately start sizzling and start to stick, turning the base of the skillet brown.
• Next, add a small amount of vegetable broth, and stir, releasing the moisture. 
• The onions will carmelize as you slowly add broth to the browning bottom of the pan.

Vegan Tzatziki (Greek Yogurt Sauce) for serving Mujaddara

One of my favorite sauces to serve with Mujaddara is a vegan Greek yogurt sauce! It's tangy and creamy and balances the rice lentil mixture's savory flavor, deepening the flavors. 

Ingredients needed for Vegan Tzatziki (Greek Yogurt Sauce):

• Plain Almond Milk Yogurt (I used Kite Hill)
• Red onion
• Cucumber
• Red wine vinegar
• Fresh lemon juice
• Dill
• Minced garlic
• Garlic powder
• Onion powder
• Sea salt
• Ground pepper

I also like to serve a little hummus as well as another added flavor. 

Of course, Oil-Free Vegan Garlic Cilantro Naan is another great side dish to serve with Mujaddara.

Ingredients needed for Oil-Free Vegan Garlic Cilantro Naan

• Active Yeast
• Garlic
• Cilantro
• Pink Himalayan salt
• Maple syrup
• Unbleached all-purpose flour
• Semolina Flour 
• Warm water

So, the next time you're craving a healthy, oil-free, and inexpensive meal, give this Mujaddara recipe a try! 

Do you love Middle Eastern Food? If so, try these tasty recipes:

• Greek Orzo Salad
• Healthy Greek Pasta Salad
• Mediterranean Couscous Salad
• Vegan Mediterranean Party Platter
• Oil-Free Hummus and Tabbouleh Wrap
• Tabouli Salad
• Quinoa Greek Salad with OMG Oil-Free Dressing

Yield: 8 servings

Mujaddara

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Mujaddara is a bowl of flavorful rice and lentil adorn with caramelized onions, served with vegan tzatziki, hummus, and oil-free naan bread. Savory and oil-free, you will love the flavors in this Middle Eastern bowl!

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Ingredients

4 medium cloves garlic, minced

• 1/2 cup white onion, diced (this is separate from the other onions used int eh recipe
• 1 Tablespoon ground cumin
• 2 teaspoons sea salt
• 3 teaspoons black pepper
• 1/2 teaspoon cayenne pepper
• 5 cups of water
• 1 cup brown* basmati rice (I used brown but white may be used as a substitute)
• 1 cup regular brown or green lentils, picked over for debris, rinsed and drained or 2 cups prepared brown lentils.

Carmelized onions

• 3 medium-to-large yellow onions, halved and thinly sliced

Garnish (optional)

• 1 bunch green onions, sliced
• ½ cup chopped fresh cilantro, parsley, or mint
• Vegan Tzatziki 
• Oil-free hummus of choice
• Oil-free Naan

Instructions

1. In a large soup pot, heat the pan to medium heat before adding any of the ingredients.
2. Add the garlic, 1/2 cup chopped onion, cumin, cayenne, salt, and pepper.
3. Cook in until the onions start to brown and then add 1/4 cup of vegetable broth. Stir until onions ate translucently.
4. Add the rice and stir into the garlic, onion, and seasoning mixture. The rice will begin to brown.
5. Now, add the water and bring the mixture to a boil over medium-high heat.
6. Once boiling, stir in the rice and reduce the heat to medium.
7. Cover and reduce the heat to simmer and stir in the lentils and let the mixture return to a simmer.
8. Cover again, and cook on simmer for 20-25 minutes until the liquid dissipates.
9. Meanwhile, prepare the onions.

Preparing the caramelized onions

1. Salt the onions generously and place them in a glass measuring cup and cover.
2. Cook the onions in the microwave on high for 5 minutes.
3. Remove the onions from the microwave and pour into a colander, running under cold water to remove all the salt.
4. Now, place the onions on paper towels and spread them out, patting them with an additional paper towel to dry them. They don't have to be completely dry; just get rid of the excess water.
5. In a large skillet over medium heat, add the onions, They will immediately begin to sizzle and stick, even on a non-stick pan. This is what you want. ;
6. Once the pan and onions begin to brown add 2 Tablespoons of vegetable broth and stir. Wait a few minutes, allowing the onions to cook more, and then add 2 more Tablespoons of vegetable broth.
7. Continue this process until the onions are caramelized.
8. Remove the onions from the heat once you get your desired caramelization.

Serving the Mujaddara

1. When the lentils and rice are done cooking, remove the pan from the heat, remove the cover and place a kitchen towel across the top of the pot to and let it rest for 10 minutes. This allows the rice to absorb more moisture and fluff up.
2. Remove the towel and fluff the rice lentil mixture with a fork.,
3. Garnish with green onions, parsley, cilantro, or mint. Or all of them!
4. Add salt and pepper to taste.
5. To serve add the lentil rice mixture to individual bowls. Top with caramelized onions, garnishes, and I serve with vegan tzatziki (greek-yogurt), hummus, and oil-free naan
   

Notes

Don't have a microwave? Don't sweat it! Instead, use a steamer for the onions and steam for 5 minutes with the salt. Or, if you don't have a steamer, place a small amount of water in the bottom of a sauce pan. Add the salted onions, and bring to a boil with the cover on the pan. Steam this way for 5 minutes. Then remove and continue as if you used the microwave.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  GreenPan Rio 12 Inch Ceramic Non-Stick Fry Pan, Black - CW0005083
• 
  Simply Organic Cayenne Pepper, Certified Organic | 2.89 oz | Capsicum annuum L.
• 
  Pride Of India - Extra Long Brown Basmati Rice - Naturally Aged Healthy Grain, 3.3 Pound (1.5 Kilo) Jar (2.2 Pound + 50% Extra Free = 3.3 Pounds Total)
• 
  The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
• 
  McCormick Gourmet Organic Ground Cumin, 1.5 oz

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 301Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 338mgCarbohydrates 47gFiber 11gSugar 7gProtein 14g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me