Mujaddara is a humble yet hearty Middle Eastern staple made with lentils, rice, and deeply caramelized onions. Traditionally finished with a touch of ghee, our version uses Aseel Vegetable Ghee to keep it plantbased and rich in flavor. It’s comforting, filling, and incredibly nourishing.
Ingredients
- 1 cup brown lentils
- 1/2 cup rice (longgrain or short)
- 2 large onions, thinly sliced
- 3 tbsp Aseel Vegetable Ghee
- Salt and pepper to taste
- 1 tsp cumin (optional)
Benefits
- Lentils are rich in plantbased protein and fiber
- Vegetable ghee adds depth without animal fat
- Onions provide antioxidants and enhance digestion
How to Make
- Cook lentils in 4 cups of water until halfcooked, about 15 minutes.
- Add rice and salt, and simmer until both are fully cooked and water is absorbed.
- In a separate pan, heat Aseel Vegetable Ghee and slowly caramelize onions until dark golden and sweet.
- Mix half the onions into the lentils and rice; use the rest for garnish on top.
- Serve warm or at room temperature with salad or yogurt (optional).
