This story behind this Lebanese recipe is that thousands of years ago, Esau sold his son for a bowl of this vegan dish. That may seem like quite a trade, but damn, this is so good that I’ve been known to sit and wolf a down a huge bowl on only mujadarra for dinner. Truly a crowd pleaser and super easy to make.
Mujaddara
3 cups lentils
1 cup rice (or bulghur wheat works well too!)
2 chopped onions, carmelized
1/2 cup olive oil, maybe more (use good olive oil, if you can)
1 tsp salt
Wash and soak lentils for about ten minutes. Cook rice and lentils, about twenty five minutes, adding salt after fifteen. Stir in olive oil and half of onions* and let simmer for another ten minutes. Add more oil if mixture is too thick. Mix in remaining onion and let sit for ten minutes. Add more salt to taste.
*I like to add a little cumin and coriander with the onion, but the original recipe doesn’t call for it.
This fabulous stuff is apparently known under many names, such as mujadara, mujadarra, khichri, imdardarah, mojadara, m’jadra, dargah, and koshary.
