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Protein-Powered Mujadara

Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Plant-based
Servings 6
Calories 289 kcal


  • 1 4 quart sauce pan
  • 1 Large saute pan


  • 3 tbsp olive oil
  • tsp cumin seed
  • 1 ¾ tsp salt (divided)
  • ½ tsp black pepper
  • 1 cup brown lentils sorted and rinsed
  • 1 cup brown rice rinsed
  • 6 medium sweet yellow onions sliced into half moons
  • Optional garnish: 3 tablespoons fresh mint or cilantro chopped


  • Heat the oil in a 4 quart saucepan over med-high heat. Saute the cumin seed for 1 minute.
  • Add 4 cups of water and 1 tsp of the salt, black pepper, lentils and rice and stir.
  • Bring to boil, cover and reduce heat to simmer for 40 minutes. (If not all of the water is absorbed after this time and the lentils and rice are cooked, remove the lid, and boil for a few minutes until the water is evaporated). Turn off heat and keep covered for 5 minutes.
  • While the rice and lentils are cooking, heat a large saucepan over medium high heat.
  • Saute the sliced onions with a few tablespoons of oil and ¾ tsp salt for 10 minutes stirring frequently and then reduce to medium-low heat and continue sauteeing until tender and caramelized, stirring periodically for 15 minutes or more.
  • Combine half of the onions with the rice and lentils.
  • Season to taste with salt and pepper. Serve topped with the remaining onions. Garnish with fresh mint or cilantro


Calories: 289kcalProtein: 12gSaturated Fat: 0.5gFiber: 12gCalcium: 42mgIron: 1.5mg
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