Being careful not to seem pretentious, claiming that Mujaddara is a Lebanese dish, I googled the origins of this recipe and it seems that it was first published in an Iraqi Cookbook back in 1226. Anyway, this middle eastern recipe is very healthy and very rich in nutrients. In my family, Mujaddara and all lentils dishes are more likely to be cooked on Fridays. I consider my version of Mujaddara to be one of the healthiest because I don’t fry the onions, I add whole grain rice and Quinoa and I make sure not to expose olive oil to high heat. I hope you’ll have the curiosity to try this dish and send me your reviews.
Cooking Time: 1h 30 minutes
Preparation Time: 20 minutes
1 bag ( 1000 g/ 35 oz) large brown lentils
1 large onion, finely chopped
1/8 cup whole grain rice
1/8 cup Organic Quinoa
1/4 cup extra virgin olive oil and an extra for serving
2 L/ 67.5 fl oz Water and an extra cup for the rice.
- In a large shallow tray, pour the lentils, picking out any straws or small pebbles.
- Rinse the lentils few times before transferring into a large pot.
- Pour 2 L of water on top of the lentils. Bring to a boil, reduce the heat and allow to simmer, covered, for 40 minutes or until the lentil grains are very tender, not crispy or mushy. Just tender to the bite and easy to be blended.
- Meanwhile, in a small pot, roast the chopped onions until lightly browned.
- Add the rice and quinoa, top with 1 cup of water and boil for 20 minutes or until cooked through.
- Spoon the cooked onions, rice and quinoa on top of the boiled lentils and puree using a hand blender.
- Bring to a boil, over high heat. Reduce to low and simmer for an additional 15 minutes.
- Two minutes before taking the Mujaddara off the heat stir in the olive oil, salt and pepper.
- Spoon the pureed lentils in shallow dishes to allow the Mujaddra to form a crust.
- Serve with a eggplant and turnip pickles.