Mujadara with Asparagus: Lebanese Lentils and Rice Recipe

Try this Lebanese dish made with Lentils, Rice and asparagus, also known as Mujadara. This is a simple yet hearty dish that is packed with flavor and nutrition.

This recipe is super delicious, and easy to make, pretty cost-effective, and incredibly healthy. It is made with simple ingredients like lentils, rice, caramelized onions, and a blend of spices. You can easily find these ingredients in your pantry. Give this recipe a try and enjoy a taste of Middle Eastern cuisine in the comfort of your own home.

In Indian cuisine, there are similar dishes that share some similarities with Mujadara in terms of ingredients and preparation methods. One such dish is “Khichdi” or Khichadi made with lentils and rice. Khichadi or khichdi is a perfect option for a satisfying and nutritious meal as well. Khichdi is a traditional Indian ‘comfort’ food made by cooking rice and lentils together with spices. While the basic recipe for Khichdi consists of rice, lentils (usually moong dal or split yellow lentils), and spices like cumin, turmeric, and ginger, variations exist across different regions of India.

Mujadara or Mujaddara

Mujadara or Mujaddara is a dish consisting of cooked lentils together with groats (hulled grain broken into fragments larger than grits), rice, and garnished with sautéed caramelized onions. Mujadara has historic roots in the Middle East, specifically in the Levantine region, which comprises Palestine, Syria, Jordan, and Lebanon today. It has been an integral part of Mediterranean cuisine for generations and is still loved today.

The process of preparing this dish is easy, which makes it a great option for busy weeknights or lazy weekends. The combination of lentils and rice provides a good source of plant-based protein, fiber, and essential nutrients, making it a wholesome and filling meal. The caramelized onions add a rich and sweet flavor, elevating the dish to a whole new level. Add a pop of seasonal flavor with asparagus. Let’s dive right into the instructions and ingredients list.

Ingredients for Mujadara Recipe with Asparagus

• ½ cup (118 ml) olive oil
• 2 large yellow onions, thinly sliced
• 4 ½ cups (1.06 liters) water
• 2 cups (400 grams) brown or green lentils, rinsed and drained
• 1 teaspoon (5 grams) salt
• 1 cup (200 grams) long-grain white rice, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground red chili (optional)
• 6-7 stalks of asparagus, trimmed and diced in about 2.5 cm or 1 inch pieces

Substitute List

1. Olive Oil (118 ml):
   • Canola oil
   • Vegetable oil
   • Sunflower oil
2. Yellow Onions (2 large, thinly sliced):
   • White onions
   • Red onions
   • Shallots
3. Long-Grain White Rice (1 cup or 200 grams, rinsed):
   • Basmati rice
4. Ground Cumin (2 teaspoons):
   • Cumin seeds (lightly toasted and ground at home)
   • Garam masala (less quantity as it’s a blend)
5. Ground Red Chili (1 teaspoon, optional):
   • Cayenne pepper or Paprika or Red pepper flakes

Instructions to make the recipe

1. Place rice in a bowl, cover with cold water, and let it soak.

• Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook until deeply browned and crispy, about 20 minutes. Transfer onions to a paper towel-lined plate to crisp further as they cool.

• Rinse lentils and place them in a pot with 1.06 liters of water. Bring to a boil, then simmer covered for 15 minutes.

• Drain soaked rice and rinse under cold water. Add rice to the pot with lentils. Stir in salt, ground cumin, ground coriander, and ground red chili (if using).

• Clean the asparagus and cut into small pieces. Place diced asparagus on top of rice and lentil mixture.

• Cover the pot and cook undisturbed for 15 minutes. Remove the pot from heat and let it rest, covered, for an additional 5 minutes. Use a fork to fluff and mix rice and lentils together.

• Distribute crispy onions over the prepared mujadara. Serve warm, optionally accompanied by labneh or cucumber yogurt sauce.

Storage and Freezing Mujadara:

Storing Mujadara:

Before storing Mujadara, ensure it has cooled completely. Then, transfer it to an airtight container or sealable plastic bag. Refrigerate the Mujadara, where it can be stored for up to 3-4 days.

Freezing Mujadara:

To freeze Mujadara, first, allow it to cool completely to room temperature. Portion it into smaller serving-sized portions, if desired, for easier thawing and reheating. Place the portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing to prevent freezer burn.

When storing Mujadara or any dish containing rice in the refrigerator, it’s important to avoid keeping the rice for too long. Rice tends to dry out and lose its texture and flavor over time when stored in the fridge for an extended period. To maintain the quality of the rice in your Mujadara, it’s best to consume it within 3-4 days of refrigeration. If you have leftover Mujadara that you don’t plan to consume within this timeframe, consider freezing it instead of keeping it in the fridge.

I hope you enjoyed this recipe and do try it out. Let me know in the comments how your recipe turned out to be.
Check out my other rice and lentil based dishes:

1. Brown Rice Khichdi
2. Roasted Mung Daal/Lentils
3. Daal Tadka
4. Spinach Daal/Lentils