Name: Mujaddara (Middle Eastern Lentils and Rice)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup green lentils; 1 cup long-grain rice (like Basmati); 1 large onion, thinly sliced; 4 tablespoons olive oil; 1.5 teaspoons ground cumin; 1 teaspoon Baharat; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; 4 cups water or vegetable broth

Warm, comforting, vegan, and packed with rich, aromatic spices, this traditional Mujaddara is a Middle Eastern classic. A humble yet flavorful blend of lentils and rice, crowned with golden caramelized onions, it’s the perfect dish for a satisfying weeknight dinner or a side that steals the show.

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Before you ask- the super picky eater hated it. The other 2 kids loved it!

It's a classic in Israel and I love the simplicity of making, yet very satisfying and flavorful dish. I had 1 hour before dinner, so I asked ChatGPT:

Israeli madjadra recipe with green lentils that's about an hour to make?

This was the response:

Here's a straightforward Israeli Majadra recipe using green lentils that takes about an hour to make: Ingredients: 1 cup green lentils 1 cup long-grain rice (like Basmati) 2 large onions, thinly sliced 4 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon Salt and pepper to taste 4 cups water or vegetable broth

I had some back and forth (consolidated for simplicity):

Can I use 1 onion instead of 2? I don't have ground coriander. I don't have all spice but I have baharat.  Please rewrite the dish with the updated ingredients.

It also said to add the spices after combining all the ingredients and I know that doesn't "open up the spice" quite as well so I asked:

Isn't it better to add spices at the end of step 3?

And here's the result:

Servings: 4

Calories per Serving: ~350 kcal

Prep Time: 10 minutes

Total Time: 1 hour

Mujaddara (Middle Eastern Lentils and Rice)

Ingredients:

1 cup green lentils
1 cup long-grain rice (like Basmati)
1 large onion, thinly sliced
4 tablespoons olive oil
1.5 teaspoons ground cumin
1 teaspoon Baharat
1/2 teaspoon ground cinnamon
Salt and pepper to taste
4 cups water or vegetable broth

Instructions:

Cook the Lentils:
- Rinse the green lentils under cold water.
- In a medium pot, add the lentils and 3 cups of water or broth.
- Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
Cook the Rice:
- Rinse the rice until the water runs clear.
- In another pot, bring 2 cups of water or broth to a boil.
- Add the rice, a pinch of salt, and a splash of olive oil. Stir well.
- Cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the rice is fully cooked. Remove from heat and let it sit covered for another 5 minutes.
Caramelize the Onion & Bloom Spices:
- While the lentils and rice are cooking, heat the olive oil in a large frying pan over medium heat.
- Add the sliced onion and a pinch of salt.
- Cook the onion slowly, stirring occasionally, until it becomes golden brown and caramelized, about 20 minutes. If it cooks too quickly, reduce the heat to avoid burning.
- When the onions are caramelized, add the cumin, Baharat, and cinnamon to the pan. Stir for about 1-2 minutes until the spices are fragrant and well-mixed with the onions.
Combine Everything:
- Add the cooked lentils and rice to the pan with the spiced onions.
- Season with salt and pepper to taste.
- Stir everything together until the lentils and rice are fully coated with the caramelized onions and spices.
- Cook for an additional 5-10 minutes over low heat to let the flavors meld together.
Serve:
- Serve the Mujaddara warm, garnished with additional caramelized onion on top if desired.