Magic in the Kitchen: Mujadarra

Had a long day and not in the mood for an hour+ session in the kitchen slaving over the stove to prepare lunch? Worry not, for we’ve got the recipe for you! Also known as lentils and rice pilaf, mujadarra is the perfect meal for those who want to prep a filling and legit meal in record time. The following recipe serves up to six people.


4 medium or large onions
3 cups dry lentils
1 cup long grain white rice
6 cups water
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons ground cumin.


• You’re going to be toasting 2 of your onions as garnish for your dish, so first, begin by cutting 2 onions into halves and then cutting them into 2cm-thick slices. 
• Cook the onions in olive oil over medium-to-high heat until they are a nice golden brown color. The sautéing shouldn’t take more than 10 minutes tops. Make sure to stir the onions every now and then to stop them from burning. 
• When you remove your onions, place them on a plate with paper towels to drain them from excess oil. Set aside.
• Next, peel and chop the remaining 2 onions and rinse your lentils. Sauté the onions in oil until they become tender, then add the lentils and stir until they’re coated with the oil. 
• Add the water, salt, pepper, and cumin over the mix and allow to boil. Let the ingredients simmer for around 10 minutes until the lentils are tender, then rinse the rice and add to the lentils. Cook for approximately 25 minutes or until the rice is done. 
• Serve with the toasted onions sprinkled on top.