Mojadra is a traditional Lebanese dish with roots dating back to the Middle Ages. Originally, a peasant dish of lentils and rice, Mojadra gets its rich flavor and aroma from caramelized onions. This humble dish is so flavorful and super easy to make.
Cook the lentils in water until cooked through and purée them. Add the cooked rice and the caramelized onions, to the puréed lentils, season to taste and simmer for a few minutes. It’s really that easy!
If you have never heard of Mojadra, I urge you to try this medieval dish. It was then consumed by the poor and continues to hold cultural importance in a large part of the world. It’s economical, delicious, healthy, gluten free and super easy to make.
- 1¾ cups brown lentils, rinsed in cold water
- 6½ cups of water
- 1 medium onion finely chopped
- ⅓ cup of cooked rice (steamed)
- 3-4 tablespoons of olive oil
- salt and pepper to taste
- Over medium-hight heat, in a large pot, cover lentils in cold water and cook uncovered until it comes to a boil.
- Reduce the heat and cook uncovered over medium-low heat, until lentils are cooked through (but not mushy), approximately 30-35 minutes.
- In a blender, purée the lentils in small amounts. Place puréed lentils in a large pot over low heat to keep warm.
- In a small pan, sauté finely chopped onion in olive oil over medium heat until caramelized (golden in color).
- Add the onion mixture and cooked rice to the lentil purée. Salt and pepper to taste. Continue simmering for 3-5 minutes.
- Serve warm or at room temperature with an assortment of pickles (cucumber, turnip and olives), pita bread and a cabbage salad with wine vinaigrette dressing.