Don’t let the potentially unfamiliar name of Mudjara dissuade you from trying it. It's a Middle Eastern dish of lentils with onions and rice made with fragrant spices like cumin and coriander. Basically, it’s an easy pantry-ingredient dinner that turns into a satisfying and hearty dish. Not to mention, it comes together in one pot thanks to using pre-cooked lentils as a short-cut. The fresh, crispy salad is the perfect balance to the rich flavors of the mujadara. If you can find heads of little gem, small romaine-like heads of lettuce, they would be perfect here.

Julia Levy
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium. Add onions and cook, covered, stirring occasionally, until deeply browned, 12 to 14 minutes. Add cumin and coriander and cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, for 1 minute. Add broth and ½ teaspoon salt; bring to a boil. Reduce heat to medium-low; cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat. Stir in lentils, cilantro, mint, 1½ tablespoons vinegar, 1 tablespoon oil, and ¾ teaspoon salt.

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  • Toss lettuce with pepper and remaining 1 tablespoon oil, 2 teaspoons vinegar, and ¼ teaspoon salt. Top lentil mixture with yogurt. Serve with salad.