Mujaddara with Spiced Yogurt

Sweet caramelized onions and tart spiced yogurt perfectly complement the mellow flavors of lentils and brown rice in this classic Middle Eastern pilaf.  This recipe can be found on our bags of Lentils.

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Votes: 3
Rating: 3.67
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Servings 4servings
Prep Time 15minutes
Cook Time 30minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Servings 4servings
Prep Time 15minutes
Cook Time 30minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Mujaddara
  1. Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.
  2. Combine rice, 2 cups of water and ½ tsp salt in a medium pot. Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.
  3. Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot. Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.
  4. In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat. Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes. Increase heat to medium and cook until very soft and brown, about 20 - 25 minutes. When onions are well browned, add remaining 1 Tbsp oil and increase heat to high. Cook, without stirring, until onions are crispy, 3 – 4 minutes.
  5. When rice and lentils have fully cooked, drain off water and combine cooked grains together. Add fried onions and mix well. Serve with spiced yogurt.
Spiced Yogurt
  1. For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.
Recipe Notes

This recipe is wheat-free but may contain traces of gluten.

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