Recipes
Mujadara (Arabic Lentils and Rice)
Serves 4-6
| Prep Time: 10 mins
| Cook Time: 40 mins
| Total Time: 50 mins
You may need: Lebanese Baharat
Discover The Recipe
Simple, satisfying and imminently healthy, Mujadara is a vegan Arabic lentils and rice dish that is spiced to perfection. Having easy and delicious recipes at hand to cook at home is the key to eating healthy. And this plant-based Mujadara mixes rice, lentils, and savory caramelized onions that transforms a humble one-pot dish into a crowd-pleasing, plate-scraping dish that will have your family asking for more.
We spice our Mujadara with Baharat, an Arabic "7-Spice" that is common throughout the Levant, North Africa and Middle East. Our chefs have crafted a Lebanese version of Baharat that combines savory, exotic and warming spice notes that pairs well with the caramelized onion.
Ingredients
4 cloves garlic, peeled and smashed
1 Tbsp Piquant Post Lebanese Baharat
1 1/2 tsp sea salt
Black pepper to taste
5 cups vegetable stock
1 cup brown basmati rice
1 cup green or brown lentils
1/3 cup olive oil
1 medium onion, sliced
Salt and pepper to taste
Notes
This recipe is meant to be made with brown rice which cooks longer than white rice. If you are going to use white basmati rice, add the lentils to the vegetable stock first, cook for 10 minutes, and then add the white rice and finish cooking for another 30 minutes, until both the lentils and rice are tender.
If you need to add more liquid to the pot while the lentils and rice are cooking, feel to add a little at a time.
This simple, one pot meal is delicious served with a simple salad like our Roasted Squash and Farro Fatoush or for a heartier meal try it with our Za’atar Roasted Chicken.
Instructions
Add the garlic, Piquant Post Lebanese Baharat, salt, pepper and vegetable stock to a stock pot and bring to a boil. Turn down the heat and add the brown basmati rice. Cover and cook for 10 minutes.
Remove the lid and add the lentils and then cook for 30 minutes, or until the rice and lentils are done and most of the liquid is absorbed.
While the rice and lentils are cooking together, heat the olive oil over medium heat in a skillet until it’s hot enough for a slice of onion to sizzle. Add all the sliced onion and cook for about 15 minutes over low/medium heat. The onions should be well-browned and a little crispy but not burned. Transfer them to a plate or tray lined with some pepper towels when they are done cooking.
When the rice and lentil mixture is done cooking, drain out any extra liquid if there is any. Season to taste with salt and pepper. Transfer to a serving dish and top with the onions. Serve with some vegan yogurt and cilantro!
Alternatives & Substitutions
Get creative with the flavor by adding your favorite veggies, like this version with tomatoes and greens or this one with charred eggplant!
For our meat eaters, try using Baharat Spice in our Baharat Chicken & Tomato, Lebanese Lamb Baharat, Hummus with Lamb (Kawarma), or Baharat Spiced Meatballs recipes.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Mujadara (Arabic Lentils and Rice)
Serves
4-6
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Piquant Post spice you'll need: Lebanese Baharat
Ingredients
4 cloves garlic, peeled and smashed
1 Tbsp Piquant Post Lebanese Baharat
1 1/2 tsp sea salt
Black pepper to taste
5 cups vegetable stock
1 cup brown basmati rice
1 cup green or brown lentils
1/3 cup olive oil
1 medium onion, sliced
Salt and pepper to taste
Instructions
Add the garlic, Piquant Post Lebanese Baharat, salt, pepper and vegetable stock to a stock pot and bring to a boil. Turn down the heat and add the brown basmati rice. Cover and cook for 10 minutes.
Remove the lid and add the lentils and then cook for 30 minutes, or until the rice and lentils are done and most of the liquid is absorbed.
While the rice and lentils are cooking together, heat the olive oil over medium heat in a skillet until it’s hot enough for a slice of onion to sizzle. Add all the sliced onion and cook for about 15 minutes over low/medium heat. The onions should be well-browned and a little crispy but not burned. Transfer them to a plate or tray lined with some pepper towels when they are done cooking.
When the rice and lentil mixture is done cooking, drain out any extra liquid if there is any. Season to taste with salt and pepper. Transfer to a serving dish and top with the onions. Serve with some vegan yogurt and cilantro!
Notes
This recipe is meant to be made with brown rice which cooks longer than white rice. If you are going to use white basmati rice, add the lentils to the vegetable stock first, cook for 10 minutes, and then add the white rice and finish cooking for another 30 minutes, until both the lentils and rice are tender.
If you need to add more liquid to the pot while the lentils and rice are cooking, feel to add a little at a time.
This simple, one pot meal is delicious served with a simple salad like our Roasted Squash and Farro Fatoush or for a heartier meal try it with our Za’atar Roasted Chicken.
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