Lebanese Mujadara with Caramelized Shallots and Mint Yogurt
This traditional Lebanese Mujadara with Caramelized Shallots and Mint Yogurt is a hearty and flavorful dish, combining lentils and rice topped with sweet shallots and refreshing mint yogurt. It's a perfect blend of protein, fiber, and complex carbs.
Equipment
- Large saucepan
- Skillet
- Small mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain rice
- 4 cups water
- 4 large shallots, thinly sliced
- 1/4 cup olive oil, divided
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 cup plain yogurt (use plant-based for a vegan version)
- 1 tbsp fresh lemon juice
- 1/4 cup fresh mint leaves, finely chopped
- 1 tsp extra virgin olive oil for drizzling (optional)
Instructions
- Rinse the lentils and place them in a large saucepan with the water. Bring to a boil, then lower the heat and simmer for 20 minutes, or until the lentils are tender but not mushy.
- In a separate saucepan, rinse the rice until the water runs clear. Drain and add to the cooked lentils (do not drain lentils). Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- While the rice and lentils cook, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced shallots and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallots are caramelized and golden brown, about 15 minutes. Remove from heat and set aside.
- In a small bowl, combine the yogurt, lemon juice, and chopped mint. Stir until well mixed.
- Once the rice and lentils are cooked, remove them from the heat and let them sit, covered, for 5 minutes. Then, fluff the mixture with a fork.
- To serve, spoon the mujadara onto plates, top with caramelized shallots, and a dollop of mint yogurt. Drizzle with extra virgin olive oil if desired.
Notes
For a vegan version, ensure to use plant-based yogurt.
The mujadara can be stored in the refrigerator for up to 3 days and makes for excellent leftovers.
If you prefer more spices, consider adding ground cumin or coriander to the lentils and rice as they cook.
Garnish with additional fresh mint leaves before serving for an extra pop of flavor and color.