Pert lentils pan cooked with earthy cumin tender rice topped with sweet caramelised onions, bitter parsley and spring onions; Mujaddara.
Prepare to have your culinary rocket galvanized into action as you indulge in my Mujaddara.
This hearty, comforting dish is a game-changer, dispelling any notion that vegan food can’t be easily prepared.
When to Make This Recipe:
Make this:
- When you’re craving a nourishing, winter warmer to alleviate those hunger pangs
- When you’re in need of a comfort dish to relax with on the sofa after a tough day. This Mujaddara is the perfect solution
- When you’re on the lookout for a fantastic post-hike meal that will satisfy and hit all the high notes
Inspiration Behind the Recipe:
Middle Eastern friend introduced me to the delights of Mujaddara, effortlessly rustling up the dish for me. I was in awe of the ease with which my friend made it, and I knew I had to recreate my own version.
Mujaddara is a simple, yet incredibly satisfying dish, requiring only the basic ingredients of lentils, rice, and caramelised onions. I use long-grain rice and brown lentils to create a hearty, earthy base, which is then elevated by the sweetness of the caramelised onions and the bitterness of the parsley and spring onions.
Recipe highlights:
- Vegan and comforting, a hearty winter warmer
- Flavoured with earthy cumin and tender rice, topped with sweet caramelised onions
- Combines bitter parsley and spring onions for a balanced and satisfying taste
- Ideal for a nourishing meal or comfort food, perfect for cold winter days or a post-hike treat
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 8 medium onions, sliced
- 6tbs olive oil
- 2tsp cumin powder
- ½ tsp cayenne pepper
- 250g brown lentils
- 250g long rice
- 1.5litre filtered water
- Season to taste
- Few sprigs of parsley
- Spring onion
- Lemon
Instructions
- In a large non-stick saucepan. Toss in the remaining oil. Add in the cumin and cayenne pepper and a tablespoon of water too. Continue cooking for about a minute until you form a paste.
- Add the rice to the mixture so that the granules are coated. Then add the remaining water and lentils and bring to a boil. Turn the heat down and simmer for about 30 minutes. The water should almost evaporate and the rice tender. Season to taste with salt and black pepper.
- Switch off the heat, place the lid on top and allow the mixture to steam for a further 10 minutes.
Top tip – I usually use a clean dishcloth, which I place under and around the lid. This helps give the rice the texture that remaining fluffy texture that I love.
- In a separate large non-stick saucepan with lid place 2tbs oil and gently heat over a medium heat. Add the onions and salt. Cover with lid and allow to steam. Turn occasionally as they turn translucent. Reduce to a low heat and then allow to caramelise to a dark brown colour. Return lid and stir occasionally. Don’t worry about burning – as this simply adds to the caramelised flavour. This process should take about 15 to 20 minutes. Set to one side.
- Garnish with a few sprigs of parsley, spring onion, lemon and serve with yoghurt and
