Lebanese Mujadara
An authentic Lebanese recipe that's safe for your baby and that the whole family will love! With only three main ingredients, it’s so simple - yet so good!
Equipment
- 1 large pot
- 1 non-stick pan
- 1 immersion blender
Ingredients
- 5¼ cups brown or green lentils
- 15 cups water (to boil lentils)
- ⅓ cup short-grain rice (uncooked)
- 2 onions (large)
- 2 tbsp olive oil
- 4 tbsp vegetable oil
- 2 tsp ground all spice
- 2 tsp ground cumin
- ½ tsp ground black pepper
- Pinch of salt
Instructions
- Cook the lentils covered on medium-high heat in a large pot of water (about 15 cups) for about 45 minutes or until tender. Stir the lentils every 15 minutes.
- While the lentils are cooking, prepare the caramelized onions. Peel and chop the onions. In a nonstick pan on medium-high heat, add the olive oil and vegetable oil. Add the onions. Once the onions start to brown, turn the heat to medium heat. Slowly cook the onions until they caramelize. Add the rinsed and drained rice. Continue to cook for one to two minutes. Set aside.
- Once the lentils are soft, blend with a hand immersion blender. Turn the heat on low. Add the rice and caramelized onion mixture, stirring every 3 to 5 minutes until the rice is finished (about 30 minutes). Keep the mujadara covered while cooking. The mujadara is finished when the rice is tender and the consistency is like refried beans.
- Season with allspice, ground cumin, black pepper, and salt.
- Serve warm with crispy onions on top for yourself, but avoid serving crispy onions to baby.
Notes
- Depending on the lentils and cooking setup, this recipe may need more water. Adjust as needed.
- Store leftovers in an air-tight container in the fridge for 4-5 days.
- You can freeze mujadara for up to 3 months. To reheat, thaw in the fridge overnight and microwave until heated through.
- You can substitute rice for bulgur.
Tried this recipe?Let us know how it was!