Mujaddara

Mujaddara is a popular Middle Eastern dish of lentils and rice, often flavored with cumin and topped with a generous amount of crispy, caramelized onions, making it a hearty, inexpensive, and often vegan meal. Below is our modified—simplified and healthier—version of mujaddara adapted from this recipe. 

Ingredients

  • 1 cup brown rice (we prefer long grain or basmati) 
  • 1 cup black beluga lentils, sorted and rinsed (or you can also use French lentils or even brown lentils, but the consistency might change, especially with brown lentils)
  • ½ cup dehydrated onions
  • ½ tsp kosher salt
  • Black pepper to taste
  • ½ – 1 tsp cumin
  • 1 tbsp olive oil (optional)

Instructions

  1. Soak the brown rice in warm water for 45 minutes. This will soften the rice and make the cooking time the same as the lentils within an Instant Pot.
  2. Soak the onions in 2 cups of water for 30–45 minutes.
  3. Drain and do a final rinse on the rice.
  4. Combine the black beluga lentils, onions (including the water the onions are soaking in), rice (without the water), salt, cumin, and black pepper in an Instant Pot. 
  5. Add olive oil if desired (optional).
  6. Add 2 cups of water.
  7. Pressure cook for 8 minutes and let rest for 10 minutes before releasing.
     

Serving Suggestions

  • Garnish with parsley.
  • Top with crispy onions. Cut 1 large onion into very thin rings and fry in olive oil until deep golden brown and crispy. Fry them in small batches and drain them on paper towels. 
  • Add a side of plant-based Greek yogurt with tomatoes and sliced cucumbers.