Lebanese Mjadra Lentil Rice Lettuce Cups Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEBANESE MUJADARA



Lebanese Mujadara image

Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. You only need three ingredients to make this simple vegan, protein-rich meal

Provided by Yumna Jawad

Categories     Entree

Time 1h10m

Number Of Ingredients 6

2.5 cups green or brown lentils
1 cup rice
1 teaspoon salt
4 tablespoons olive oil (divided)
6 onions (5 chopped, and 1 sliced)
1 teaspoon cumin

Steps:

  • Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
  • Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
  • In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
  • In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
  • Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

Nutrition Facts : Calories 312 kcal, Carbohydrate 47 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS



Mujadara: Lentils and Rice with Crispy Onions image

Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 11

1 cup black lentils, (sorted and rinsed)
4 cups water, (divided)
1/4 cup Extra virgin olive oil,
2 large yellow onions, (diced (4 cups))
1 teaspoon kosher salt (more to taste)
1 cup long-grain white rice, (soaked in water for 10-15 minutes and then drained)
black pepper
1/2 to 1 teaspoon cumin
Parsley, (for garnish)
extra virgin olive oil
1 large yellow onion cut in very thin rings

Steps:

  • Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
  • In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
  • Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
  • Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
  • If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
  • Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

Nutrition Facts : Calories 207.4 kcal, Sugar 1.6 g, Sodium 398.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, Carbohydrate 28.2 g, Fiber 1 g, Protein 2.6 g, UnsaturatedFat 6.7 g, ServingSize 1 serving

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

Steps:

  • Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  • Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  • Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
  • Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
  • Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
  • Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  • Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  • Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

MJADRA - LENTILS AND RICE



Mjadra - Lentils and Rice image

This is a typical Middle Eastern recipe given to me by my niece. Her in-laws, who are from the Middle East, gave this recipe to her and it has become a staple in their home. I think it's fantastic, too. It could work as a vegetarian main dish, a side dish or lunch. It is traditionally served with a salad made of the following: chopped lettuce, chopped tomato, chopped green pepper, lemon juice and salt. I like to mix the mjadra right in with the salad. Yum!

Provided by LifeIsGood

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 cups water
1 cup rinsed lentils
1 cup uncooked rice (I use brown rice)
1 medium onion, julienned
1/4 cup olive oil
salt and pepper, to taste

Steps:

  • Combine water and lentils and boil for 10 minutes.
  • Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
  • Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
  • Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
  • Simmer this mixture for about another 5 minutes.
  • Eat as is or serve with a salad (as described in the intro.).

Nutrition Facts : Calories 363.3, Fat 14, SaturatedFat 2, Sodium 17.1, Carbohydrate 51.2, Fiber 5.1, Sugar 2.1, Protein 8

MJEDDRAH (LEBANESE LENTIL RICE)



Mjeddrah (Lebanese Lentil Rice) image

This recipe is commonly believed to be the "mess of pottage" for which Esau sold Jacob his birthright. Yes, it is traditional to have the salad on top.

Provided by Member 610488

Categories     One Dish Meal

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup carrot, sliced
1 cup celery, sliced
2 cups onions, chopped
1 small dried red chili, stemmed and broken in half
1 teaspoon cinnamon
1 tablespoon olive oil
2 cups uncooked brown rice
1 tablespoon olive oil
6 cups water
1 lb lentils, washed and drained
12 servings garden salad (lettuce, spinach leaves, chopped tomatoes, chopped onions, chopped bell pepper, sliced olives, and s)
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 garlic clove, minced
1/4 teaspoon honey
salt

Steps:

  • Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
  • In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
  • Stir in water and lentils. Cover and cook on high 6-8 hours.
  • When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.

Nutrition Facts : Calories 227.8, Fat 6.8, SaturatedFat 1, Sodium 22.2, Carbohydrate 36.1, Fiber 5.2, Sugar 3.1, Protein 6.4

More about "lebanese mjadra lentil rice lettuce cups recipes"

LEBANESE LENTILS WITH RICE (MUJADARA) - SIMPLY LEBANESE
Jun 5, 2017 Instructions. Boil the lentils in the 4 cups of water for 10 minutes on medium heat. While the lentils are cooking, dice the first onion and sauté …
From simplyleb.com
  • While the lentils are cooking, dice the first onion and sauté in a small pan with 1 tablespoon of olive oil until translucent. Add the cumin and sauté for 1 more minute, set aside. Slice the remaining onion into thin slices and sauté in the same pan with a tablespoon of oil on medium-low heat until deep golden brown and caramelized. Stir often to prevent the onions from burning.
  • Wash the rice thoroughly and add to the lentils along with the sautéed onion. Season with salt and pepper and lower the heat all the way down to low. Cook for 10-15 minutes covered until all the water has been absorbed.
  • Garnish the Mujadara with the caramelized onions and serve at room temperature with pita bread and a side salad.


MUJADARA RECIPE - HOW TO MAKE LEBANESE RICE, LENTILS …
Apr 29, 2021 Add the water. Add the remaining 1 1/2 cups water and bring to a boil, scraping up the browned bits from the bottom of the pan. Reduce the heat and simmer for 3 minutes. The liquid will take on the deep golden color of the …
From thekitchn.com


LEBANESE MJADRA LENTIL RICE LETTUCE CUPS RECIPES
Place the rice and lentils on a serving dish, top with fried onions and parsley; serve immediately. Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 11 g, Fat 7 g, Sodium 7 mg, Fiber 11 g, Sugar 3 g, ServingSize 1 serving
From tfrecipes.com


LEBANESE MUJADARA RECIPE – LENTILS, RICE & FRIED ONIONS
Jul 11, 2017 Instructions. Rinse the lentils and add to the boiling water for about 15 minutes until they are tender; drain; In a heavy pan heat up olive oil, add chopped onions and cook until translucent, 3-4 minutes; Add cumin and …
From eatingeuropean.com


25 EASY INTERNATIONAL RECIPES TO MAKE YOUR MEALS MORE EXCITING
7 hours ago Mujadara proves that humble ingredients create exceptional meals. Cook lentils until tender while preparing rice with aromatic cumin seeds. The magic happens when onions caramelize slowly until deep golden brown, creating a sweet and savory topping. Layer the lentils and rice, topped with the caramelized onions.
From chachingqueen.com


LEBANESE MUJADARA (LENTIL RICE) BY ZAATAR AND ZAYTOUN …
Mar 25, 2020 Wash the lentils and add to a pot along with the 5 cups of cold water. Bring the lentils to the boil then reduce to medium heat while they cook. After 20 minutes of the lentils cooking, check one and if it is nearly done, add …
From zaatarandzaytoun.com


MUJADARA {ONE POT LEBANESE LENTILS AND RICE RECIPE
Jan 8, 2024 Instructions. Rinse lentils, drain and place in a big bowl then cover with hot water. Let lentils soak for 30 minutes to one hour. In the same pot sauté the chopped onions until browned, add in rice and stir to coat rice with oil. …
From amiraspantry.com


LEBANESE LEBANESE MJADRA – LENTIL & RICE LETTUCE CUPS RECIPE
Apr 24, 2008 Ingredients 1 cup red lentil or brown lentils 1/2 cup olive oil 2 medium onion, finely sliced 1 cup long grain rice 1 cup vegetable stock or chicken stock iceberg lettuce cup 2 lemon, cut into wedges Directions Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high … Lebanese Lebanese Mjadra – Lentil & Rice Lettuce Cups Recipe Read …
From lebaneserecipes.org


MUJADARA MSUFAYE LEBANESE LENTILS AND RICE - THE …
Oct 23, 2020 Add the caramelized onions and rice mixture. Make sure the stovetop is on a very low setting. Cover the pot and cook the lentils and rice until the rice is tender (about 25 to 30 minutes) stirring every 3 to 5 minutes. …
From thematbakh.com


LEBANESE LENTILS MUJADARA RECIPE - VEGAN LENTILS WITH …
Dec 21, 2011 Instructions. Rinse the lentils with cold water and remove any apparent debris. Add the lentils to a pot with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or …
From mamaslebanesekitchen.com


LEBANESE MUJADARA - MAUREEN ABOOD
Jan 10, 2023 Sprinkle with a pinch of salt as the onions cook. Add the water to the onions. Add 2 cups of water to the onions, off heat to avoid splattering, and cook that for about 5 minutes. The liquid takes on the deep golden color of the …
From maureenabood.com


MUJADARA, LEBANESE LENTILS WITH CARAMELIZED ONIONS
Jan 8, 2013 In a large, heavy sauté or sauce pan (with a lid), heat the canola or grapeseed oil over medium high heat. Add the onions and cook until deep golden brown, about 20 minutes, stirring frequently to avoid burning. Sprinkle with a …
From food52.com


MUJADARA MAKBOUSA BY ZAATAR AND ZAYTOUN - LEBANESE …
Dec 13, 2023 Instructions. Put the lentils in a pot with 5 cups of cold water and bring to the boil. Reduce the heat to medium and cook until done (approx 20 mins) Add the rice and keep cooking on a low heat (approx half an hour) until …
From zaatarandzaytoun.com


MUJADARA RECIPES BY ZAATAR AND ZAYTOUN - LEBANESE …
Oct 26, 2021 Put the lentils in a pot with 5 cups of cold water and bring to the boil. Reduce the heat to medium and cook until done (approx 20 mins) Add the rice and keep cooking on a low heat (approx half an hour) until the rice and …
From zaatarandzaytoun.com


EGYPTIAN KOSHARI • UNICORNS IN THE KITCHEN
3 days ago Recipe Highlights: Koshari. Deliciously Layered: Koshari combines rice, lentils, pasta, chickpeas, and crispy onions, topped with a tangy tomato and vinegar sauce, creating a burst of flavors in every bite.. Vegetarian: A meat-free yet filling dish perfect for vegetarians seeking a hearty meal.. Authentic Taste: This recipe mirrors the traditional street food version, …
From unicornsinthekitchen.com


MUJADARA RECIPE (LEBANESE LENTILS AND RICE) - PLANT …
Oct 28, 2019 Cover the pot with a lid and bring to a boil. Reduce the heat to low and allow the rice and lentils to cook, stirring no more than three times. This should take around 15 minutes. Turn the heat off, keep the lid on and allow …
From plantbasedfolk.com


Related Search