Mujadara Recipe

Add 2 tbsp olive oil to a medium pot over medium heat. Add ground cumin, coriander, garlic powder, and turmeric. Sauté, stirring constantly, until fragrant, about 2–3 minutes. Add rice and sauté for 1 minute.

Add the water, drained and rinsed lentils, sugar, and salt and pepper to taste (I add 1-1/4 tsp salt and 1/4 tsp pepper). Bring to a boil, then turn heat to medium-low. Cover with a lid and cook for 10–14 minutes or until most of the liquid is absorbed. (It’s okay if there is still a little liquid; it will absorb during resting.) Keeping the lid on, remove the pot from heat and let it stand for 10 minutes. Don’t rush this step!

After 10 minutes, remove the lid and fluff the rice with a fork. Stir in the finely chopped parsley and green onions. Taste and season with more seasonings if needed. Transfer rice and lentils to a wide serving platter and drizzle the remaining 1 tbsp oil over everything. Squeeze on some fresh lemon if desired. Top with crispy onions and enjoy warm! Great with a dollup of yogurt too!