Mujadara Lentil Stew Recipe

Slice and soften

Thinly slice onions into half-moons. In a large skillet over medium heat, warm 3 tbs olive oil. Add sliced onions and 1/2 tsp salt; toss to coat. Cook, stirring every 2–3 minutes, until translucent and beginning to brown, about 10 minutes.

Caramelize slowly

Lower heat to medium-low. Sprinkle 1/2 tsp sugar (optional) over onions. Cook slowly, stirring every 5 minutes and scraping browned bits from the pan, until deep golden-brown and jammy, 25–35 minutes. Split the caramelized onions into two portions: transfer about half (reserve warm) to a bowl for mixing into the lentils, and keep the other half to use as garnish/tfaya base.

In a small saucepan, warm 1 tbs olive oil over medium-low heat. Add 1/2 cup raisins and 2 tbs brown sugar (or honey), 1/2 tsp cinnamon, 1/4 tsp ground ginger, 2 tbs water and a pinch (1/8 tsp) salt. Stir and simmer gently until the raisins plump and the syrup thickens, 6–8 minutes. Add 1/2 cup of the reserved caramelized onions (from previous section) and stir to combine. Keep warm over the lowest heat, stirring occasionally.

Rinse 1.5 cups lentils under cold water and pick out any debris. Drain well.

In a heavy-bottomed pot or Dutch oven, heat 2 tbs olive oil over medium heat. Add 1 cup finely chopped onion and 1 cup diced carrot; sauté 5–7 minutes until softened and lightly golden.

Add 4 minced garlic cloves and 2 tbs tomato paste. Cook, stirring, 1–2 minutes until fragrant and tomato paste darkens slightly.

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp ground cinnamon and the bay leaf; cook 30 seconds to bloom the spices.

Add the rinsed lentils and 6 cups vegetable broth. Bring to a gentle boil, then lower heat to a simmer. Partially cover and simmer, stirring occasionally, until lentils are tender but not mushy, 25–35 minutes depending on lentil variety.

When lentils are nearly cooked (about 5 minutes before done), stir in half of the reserved caramelized onions (from the caramelization step) and 1.5 tsp salt and 1/2 tsp black pepper. Continue to simmer uncovered until desired consistency is reached; add up to 1/2 cup water if too thick.

Remove bay leaf. Stir in 1 tbs lemon juice and 2 tbs chopped parsley. Taste and adjust seasoning (add more salt, pepper, or lemon as needed). Keep warm while you finish rice and tfaya.

Rinse 1 cup basmati rice until water runs clear, then drain well.

In a small saucepan, heat 1 tbs olive oil or butter over medium heat. Add the drained rice and 1/4 tsp ground cumin; toast, stirring, 1–2 minutes until fragrant and rice looks glossy.

Add 1.25 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 12–15 minutes, until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

Spoon a generous portion of the lentil stew onto plates or a shallow serving bowl. Top with a mound of fragrant rice.

Scatter the reserved caramelized onions over the rice and ladle spoonfuls of the warm tfaya (raisin-onion-syrup mixture) over the top. Garnish with remaining chopped parsley and an extra squeeze of lemon if desired.

Serve warm with plain yogurt or a simple salad on the side.