mujadara recipe

Instant Pot Mujadara - a comforting, healthy vegetarian meal of lentils and rice, with fragrant Moroccan spices, served with caramelized shallots, fresh veggies, pine nuts and optional yogurt. Gluten-free and Vegan adaptable. To make this on the stove top...see recipe notes.

Instant Pot Mujadara

brown lentils (do not split lentils) see notes

tablespoons olive oil

shallots,

garlic, rough chopped

cumin

coriander

allspice

cinnamon

turmeric, optional

ginger

kosher salt

mint

lemon lemon

water (updated

rice

Place lentils in a bowl and cover with hot tap water (or boiling water), letting them soak until time to add to the instant pot.

Set Instant Pot to Saute function. Saute shallots in the oil, 4-5 minutes, stirring constantly,  until tender and fragrant and slightly caramelized. Remove half, saving for the topping. Add the garlic and saute until fragrant, about 1-2 minutes. Add all the spices, salt, lemon zest and water. Stir. Drain the lentils and add them along with the rinsed rice to the instant pot.  Give a good stir.

Cover the instant pot and set to Normal Pressure, High for 11 minutes. Let naturally release for at least 10 minutes.

In the meantime, prep any garnishes you like.

To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ).  Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, a spoonful of yogurt or zhoug yogurt, or tahini sauce &#8211; and fresh parsley or mint.

Feel free to serve with other seasonal veggies ( roasted root veggies, shredded cabbage or carrots, etc).

Oh man! First time making this and wow! Coming from someone who doesn’t like lentils or brown rice by themselves... The flavors were amazing! I almost ate the whole pot! My new favorite dish to pair with chicken breasts for my post workout meal. Thank you so much

Excellent option as an intro to vegan meals for my kids and it was a hit all around! Thank you for sharing ☺️

This was so delicious and easy.  While it was cooking I just sauteed some portobello caps on the stove top and put on top of it.  Yum yum yum.

This was seriously incredible. Made exactly as described. We loved it so much we're making again in 3 more days for company.

Amazing at first bite! I combined it with some leftover dish that gave it an umami taste. This is going to be my new kitchen staple. :)

It's the 3rd recipe that I do in 2 days, and this one too is just delicious!
I love how easy and clear are your instructions .

Thank you for sharing such a tasty recipe! We tried this recipe this past winter and it's now regular rotation for dinners. Leftovers reheat well. I'm pretty sure we make this at least twice a month. I like how versatile and quick the recipe is as well - we prepare with roasted veggies until the weather warms up and then switch to garden cherry tomatoes and sauteed kale, purple cabbage, and carrots. Thanks!!

Delicious! The blend of spices worked perfectly, and your suggestions for garnishes made it a real meal in one. Thanks. I will recommend this!

My whole family, even the picky eater, loved this! We are a family of  6 and I did 1 1/2 times on the recipe which fit in my instant pot and fed us with no leftovers

Our whole family enjoyed this (including my pickiest, youngest children). Very easy and delicious!

This was sooooo delicious!!! I’ll be making it again for sure!!!

I really loved the flavours in this dish.  Delicious!  Just a bit confused re: amount of lentils to use.  I usually soak brown lentils overnight before using.  So is the amount to add to recipe for dried or soaked lentils?

Instant Pot Lentils &amp; Rice (Mujadara) is the healthy vegan and gluten free meal. Lentils and rice cooked with fragrant spices &amp; topped with caramelized onions. You will love this one-pot version of Mujadara in instant pot where you don't have to cook lentils and rice separately.

Instant Pot Lentils & Rice (Mujadara) Recipe

Oil onions

Onion (sliced (about 1 cup))

Onion (diced (about 1 cup))

tbsp Garlic (minced)

Brown lentils (Whole Masoor Dal)

Water

Basmati Rice

Cilantro (to garnish (optional))

tsp Ground Coriander

tsp Ground Cumin (Jeera powder)

tsp Ground Cinnamon

Salt

Rinse and soak the brown lentils for 1 hour in warm water.&nbsp;

Heat the instant pot in saute mode and add 1 tbsp of oil in it. Add the sliced onions and saute them for about 5 minutes until they brown and are slightly crisp on the edges. Take them out and save for later.&nbsp;

Add 1 tbsp of oil to the instant pot. Add the diced onions and garlic. Saute till they lightly brown for about 3 minutes. Add the ground coriander, cumin, cinnamon and salt. 

Stir in the lentils and water. Let it boil for about 2-3 minutes. This will help the lentils to get softer before we add rice. 

Add the rice and stir well. Press cancel and close lid with vent in sealing position.&nbsp;

Cook on Rice mode. Instant Pot set the cooking time to 12 minutes at low pressure. Let the pressure release naturally for 10 mins, then release manually (10 minute NPR). Press cancel and take the steel insert out of the instant pot.&nbsp;

Fluff the lentils and rice with a fork. Top the rice with the caramelized sliced onions and cilantro. Enjoy with a side of yogurt and salad. &nbsp;

Instant Pot Mujadara - a comforting, healthy vegetarian meal of lentils and rice, with fragrant Moroccan spices, served with caramelized shallots, fresh veggies, pine nuts and optional yogurt. Gluten-free and Vegan adaptable. To make this on the stove top...see recipe notes.

½ teaspoons kosher salt

Cover the instant pot and set to High pressure for 11 minutes. Let naturally release for at least 10 minutes.

This is a household staple. We make it without oil by sautéing onions with water!

Yum! I just made this and am enjoying right now with your tahini sauce. I used a red onion instead of shallots and increased the lentils by 1/2 c (and water too) to finish up my bag. I'll definitely be coming back to this recipe again!

so good! garnished with rainbow carrots i roasted the day before, and greek yogurt with a squirt of lemon. can't wait to try different combos.

Wow!!! This is delicious, such rich, warm flavors! I already know I'll be making this again and again!

Delicious!! Even my kids liked it, though they asked for a little less pungent/bitter. Should I leave out the turmeric or cut down on the allspice next time?

This was delicious! It's definitely going on regulation rotation. Thank you!

Forgot the rating but would 10 stars if I could!

Instant Pot mujadara is a delicious combination of lentils, rice and caramelized onions. This fragrant vegetarian recipe comes together quickly in your pressure cooker, making it perfect for any night of the week.Best part, the lentils and rice are cooked to perfection, no mushy rice nor lentils. 

Instant Pot Mujadara Lentils and Rice

basmati rice 1 cup, washed

green or brown lentils 1

olive oil 2 tbsp

parsley

water or vegetable broth 2.5 cups

salt

cumin ground 1/2 tbsp

coriander ground 1/2 tbsp

cinnamon ground 1 tsp

chili powder 1/2 tsp (optional)

garlic 2,

bay leaves 2

Soak the lentils overnight.

Heat oil in Instant Pot using the saute...

Heat oil in Instant Pot using the saute function. Add the half moon sliced onions and saute until the onions caramelize. Remove the onions and keep them aside for garnishing.

In the same pot add the remaining oil...

In the same pot add the remaining oil and finely chopped onions and  chopped garlic and  saute.

Add the bay leaves, cumin, cinnamon, coriander powder,...

Add the bay leaves, cumin, cinnamon, coriander powder, chili powder. Add soaked, drained lentils and rinsed rice to the pot.

Pour in either vegetable broth or water

Close the load and seal the vent.

Pressure cook for 6 minutes and allow pressure...

Pressure cook for 6 minutes and allow pressure to naturally release.

Garnish with remaining caramelized onions and parsley.

Serve with yogurt or salad.

In a dutch oven or in a soup...

In a dutch oven or in a soup pot, heat the oil. Add the bay leaves , cumin, cinnamon, coriander powder, and chili powder and cook until fragrant.

Then add the finely chopped onions and garlic...

Then add the finely chopped onions and  garlic and saute until the onions become soft, fragrant and ready. 

Next add in 4 cups of water and...

Next add in 4 cups of water and bring it to boil. Once the water starts boiling, reduce the heat to medium.

Add the presoaked lentils and rice, stir the...

Add the presoaked lentils and rice, stir the onions lentils and rice. Cover with a lid and cook on low heat for until the water is absorbed. This should take approximately 25 minutes. 

Meanwhile make the caramelized onions for the topping....

Meanwhile make the caramelized onions for the topping. Heat some oil in a skillet and add the moon shaped onions and cook on medium heat until they caramelize and the edges start getting crispy and dark. 

Lastly when the lentils and rice are cooked,...

Lastly when the lentils and rice are cooked, add the caramelized onions and topping and relish this Mujadara preparation. 

https://mediavine-res.cloudinary.com/video/upload/agv5ptstpz1ishsalwci.mp4

Mujadara - This Instant Pot mujadara recipe is a delicious combination of lentils, rice and caramelized onions. This fragrant vegetarian recipe comes together quickly in your pressure cooker, making it perfect for any night of the week.Best part, the lentils and rice are cooked to perfection, no mushy rice nor lentils. Video recipe.

Instant Pot Mujadara Recipe Lentils and Rice

Mujadara is a simple Lebanese lentil and rice dish with crispy onions that&#039;s packed with flavor. This lentils and rice recipe calls for only a few ingredients and is very easy to make.

Mujadara Lebanese Lentils and Rice with Crispy Onions

olive oil

onions (thinly sliced)

onions (chopped)

lentils

tsp cumin

water

tsp salt

Heat olive oil over in a pan over medium heat. Cook onions until brown and golden. Set aside.&nbsp;

Caramelized onion

Heat olive oil in a pot over medium heat. Saute onion until golden brown.

Add in lentils and cook for two to three minutes.&nbsp;

Add rice, cumin and cinnamon to the lentils. Stir well so everything is completely combined.&nbsp;

Pour water into the pot with salt, bring to simmer and let it cook for about 30-40 minutes until the lentil and rice is completely cooked.&nbsp;

Mix the lentils and rice with caramelized onion and serve with plain yogurt and salad.&nbsp;

Mujadara

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

brown lentils

vegetable oil

onions

all-purpose flour

olive oil (divided)

cumin seeds

basmati rice

Cinnamon

sugar

Coriander

turmeric

¼ teaspoon Ground Black Pepper

Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

While the mejadra is cooking, work in batches to fry the onions.  Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.

Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.

Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

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