Mujadara, which is spelled many different ways (mujaddara, mejadra, etc.), is an incredibly simple dish comprised of just lentils, rice and onions. The word itself means "pockmarked" in Arabic ...

Make the mujadara: In a medium sized dutch oven or non-stick pan, combine lentils with 4 cups water, and place over high heat. Bring to a boil, removing any foam that rises to the surface.

It's made with urad dal, or black gram, which we call split black lentils — though they're technically beans. Mujadara means "pockmarked" in Arabic, an apt descriptor for this classic Middle ...

Try them in Mujadara, a classic spiced Middle Eastern dish that consists of lentils, brown rice, and caramelized onions. Red lentils break down quickly into a soft, mushy texture and have a nutty ...

Make the mujadara: In a medium sized dutch oven or non-stick pan, combine lentils with 4 cups water, and place over high heat. Bring to a boil, removing any foam that rises to the surface.

Cook for 4-5 minutes on each side. Check to make sure it is cooked through and keep it warm while you plate up the rice and lentils. Serve the Mujadara on a big plate, with the caramelised onions ...

Mujadara is a Middle Eastern dish of lentils and rice topped with crispy fried onions. Andi Oliver uses bulghur wheat instead of rice for a Moroccan twist and serves it with tamarind chicken thighs.

This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. Using smart ...