Prep Time: 20 minutes
Total Cooking Time: 2 hours
Mujadara is an Iraqi recipe that dates back to the 13th century. This dish consists of lentils and rice flavored with a variety of different herbs and spices. We like to think that this recipe has lasted for as long as it has because it is highly flavored and incredibly delicious. Some recipes call for the finished dish to be topped with caramelized onions and tangy yogurt, which add additional texture and flavor. Suvie makes it easy to cook all the components of the mujadara at the same time. While the lentils and aromatics slow cook in one pan, the onions can slow cook in another, and the starch pan takes care of the rice. Top your mujadara with a simple yogurt sauce and a shower of verdant herbs, and it will be easy to see why this recipe has lasted nearly 900 years.
*Note: Do not add water to reservoir before broil*
Note: It is important to season your lentils with salt after they have cooked. Salt inhibits the lentils from absorbing water and will produce tough lentils so be sure to season to taste after the cook.
- 1/2 cup greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp water
- 1/4 tsp salt
Lentils and rice
- 1 cup brown or green lentils
- 1 cup basmati rice
- 2 tbsp olive oil, divided
- 2 garlic cloves, minced
- 2 large onions, thinly sliced, about 3 cups
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp cinnamon
- ¼ tsp cayenne
- 2 ¼ cups water
- 1 tsp sugar
- 1 tsp salt
- 1 cup herbs such as mint, parsley and/or cilantro leaves
Whisk together the Greek yogurt, lemon juice, olive oil, water, and 1/4 tsp salt in a small bowl.
Place yogurt sauce in the refrigerator until you are ready to plate.
Rinse lentils and sort through for any small stones. Combine 1 tbsp olive oil, garlic, and 1 cup of sliced onions in a Suvie pan. Insert pan into the upper right zone of your Suvie and broil for 10 minutes.
Add cumin, coriander, cinnamon, and cayenne, to the pan with the onions and garlic, stirring to incorporate. *Do not add water to reservoir before broil* Broil for 5 minutes more, or until spices are fragrant.
Add lentils, water, and sugar to the pan with the onion mixture; reinsert pan into upper right zone of your Suvie.
Stir 1 tbsp olive oil, ½ tsp salt, and remaining onions together in another Suvie pan. Insert pan into upper left zone of your Suvie.
Place rice in the starch pan. Enter the Slow Cook settings and either cook immediately or schedule the mujadara to cook later.
Slow Cook Settings
Protein: HIGH, 45 minutes
Starch: 15 minutes
When the rice and lentils have finished cooking, stir them together in a large bowl until incorporated, season heavily with salt and pepper to taste. Broil remaining onions for 10 minutes, or until browned.
If using large herbs, such as mint, tear into smaller pieces. Divide the rice and lentil mixture between 4 plates, topping each serving with caramelized onions. Top with a dollop of yogurt sauce, and garnish with fresh herbs.
We recommend pairing this dish with a good bottle of oaked Chardonnay. If you prefer a dryer option try serving it with a glass of Sauvignon Blanc. If you prefer red wines try a glass from the Nebbiolo region.