Vegan Mujadara

🛒 Ingredients

• #Base:
• 1 cup green or brown lentils, rinsed well
• 1½ cups long‑grain rice (such as Basmati), rinsed until water runs clear
• 3 cups water or vegetable stock,, 1 tsp ground cumin,, ½ tsp ground coriander
• ½ tsp freshly cracked black pepper,, Salt to taste
• 2–3 tbsp extra virgin olive oil or neutral oil
• #Crispy Onion Topping:
• 2–3 large onions, thinly sliced into half‑rings
• 4–5 tbsp oil for frying,, Pinch of salt
• #Optional Garnish:
• Fresh mint or parsley leaves, roughly chopped
• Lemon wedges
• Vegan yoghurt or sliced cucumber

👩‍🍳 Instructions

1. 1

   Cook the lentils: Place lentils in a pot, cover with water, bring to a boil then simmer for 15–20 minutes until tender but not mushy. Drain well and set aside.

2. 2

   Toast & simmer: Heat oil in a large heavy pot. Add cumin and coriander, stir for 30 seconds until fragrant. Add the rinsed rice and toss to coat in the spices and oil. Stir in the cooked lentils, water or stock, salt, and pepper. Bring to a rolling boil.

3. 3

   Finish cooking: Cover tightly, reduce heat to the lowest setting, and simmer for 15–18 minutes until all liquid is absorbed and rice is fluffy. Turn off heat and leave covered for 5–10 minutes, then fluff gently with a fork.

4. 4

   Fry the onions: Heat frying oil in a pan over medium heat. Add sliced onions in batches and fry slowly, stirring often, until deep golden brown and very crisp. Drain on paper towel and sprinkle lightly with salt.

5. 5

   Serve: Pile the lentil and rice mixture onto a platter, top generously with the crispy onions, scatter with fresh herbs, and serve warm with lemon wedges or vegan yoghurt if desired.