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Overhead shot of mujadara with pita, a turtle shaped bowl with yogurt dip, lemon and fresh mint

Mujadara


  • Author: Katy Keck
  • Total Time: 1 hour 15 minutes
  • Yield: 6 - 8 1x

Description

Mujadara is a warm and wonderful combo of lentils and rice, sassed up with so many wintery spices that you will want it for your BFF.


Ingredients

Scale

Mujadara

  • 1 1/4 cup brown or green lentils
  • 1/4 cup extra-virgin olive oil, divided
  • 6 shallots, very thinly sliced by hand or in a food processor
  • 1 1/2 teaspoons kosher or sea salt, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain rice
  • 1 Tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne
  • 1 bay leaf
  • 2 5-ounce packages (about 8 cups) mixed greens, like kale, chard, and spinach, chopped

Zesty Yogurt Dip

  • 1 cup plain Greek yogurt
  • 1 teaspoon whole coriander, toasted and coarsely cracked
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Zest of one lemon
  • 2 Tablespoons chopped mint

Instructions

Make the Mujadara:

Par-cook the lentils by simmering in a medium saucepan with 4 cups of water for 10 minutes.  Drain any remaining liquid and reserve the lentils.

Divide the olive oil, placing 2 Tablespoons in a large skillet and heat over medium. When the oil is shimmering, add the shallots and cook until well browned and crispy, about 30 minutes. As the shallots brown, remove and transfer to a paper towel and drain. Sprinkle with 1/2 teaspoon salt. If making this ahead, store wrapped in paper towel in an airtight container, once cooled.

Add the remaining 2 Tablespoons olive oil in a stockpot with a tight-fitting lid and heat over medium heat. Add the chopped onion to the stockpot, stirring occasionally, until golden brown, about 20 minutes. Add garlic and cook for 1-2 minutes. Stir in rice and sauté 2 minutes. Add the coriander, cumin, cinnamon stick, allspice, black pepper, and cayenne; sauté for one minute until fragrant.

Add 2 cups water to the pot, along with the bay leaf, the remaining 1 teaspoon salt, and the reserved lentils. Cover and simmer over very low heat until the lentils and rice are almost tender, about 15 minutes more.

Rinse the greens and distribute across the top of the rice and lentil mixture, checking to see if the rice/lentils require any more water. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from the heat and let rest, covered, for 5 minutes. Remove the cinnamon stick and bay leaf. Stir to combine greens.

Make the Zesty Yogurt Dip:

Combine the yogurt, coriander, salt and pepper. Cover and refrigerate until serving time. To serve, add the lemon zest and chopped mint.

Makes 1 cup.

Serve topped with crispy shallots and Zesty Yogurt Dip, along with warm pita.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Middle-Eastern