Mujadara with Lebanese Salata #SundaySupper
Recipe type: Entree
Cuisine: Lebanese
Serves: 3-4 servings
Mujadara with Lebanese Salata is a combination of lentils, rice and caramelized onions topped with a mixture of bright, crunchy veggies. Tasty, healthy, and wallet-friendly — it's the best kind of meal!
  • For the Mujadara
  • ½ cup brown rice
  • 1½ cups water
  • 2 yellow onions, sliced into thin strips
  • ¼ cup balsamic vinegar
  • 1 cup cooked brown lentils (I used Trader Joes)
  • cinnamon
  • cumin
  • smoked paprika
  • salt and pepper
  • For the Lebanese Salata:
  • ½ medium cucumber, small diced
  • ½ yellow pepper, small diced
  • 1 roma tomato, small diced
  • 1 tbsp chopped scallions
  • 1 tbsp chopped fresh parsley
  • juice of 1 lemon
  1. Add rice and water to a medium pot and bring to a boil. Lower to a simmer and cook, covered, for 45 minutes or until the rice is fluffy and has absorbed all of the water.
  2. Heat a saucepan on high and add onions. Add 1-2 tbsp of water and let cook until fragrant, about 2-3 minutes.
  3. Add balsamic vinegar and continue to cook until onions are translucent and have absorbed the liquid, about 5-8 minutes.
  4. Once the rice is done cooking, add cinnamon, cumin, paprika, salt and pepper according to your own taste. Use at least 1 tbsp of each, gradually adding until it reaches your desired flavor.
  5. Add the cooked lentils and onions and mix well.
  6. To make the Lebanese Salata, combine the diced cucumber, peppers and tomato in a small bowl and mix well.
  7. Scoop the lentil and brown rice mixture onto a plate and top with Lebanese Salata. Sprinkle the chopped scallions and parsley on top. Finish with a squeeze of lemon juice.
  8. Serve with tahini, curry sauce, hummus, tzatiki, etc.
Mujadara recipe adapted from "Forks Over Knives" by Del Sroufe
Recipe by Take A Bite Out of Boca at