Vegan 5-Ingredient Mujadarra
For almost four years now, my sister and I are visiting 2 girls from Syria who came to Germany several years ago. We visit the sisters and their families every weekend. We do homework, go swimming, ice skating, to the cinema or just to the playground. During all these years, I've realized that this was one of the best decisions I've made, but also that I am a huge fan of Syrian cuisine.
When I casually dropped at one of the first visits that I didn't eat any meat or dairy products, they served me vegan food whenever I was visiting. And one day, they introduced me Mujaddara, a Syrian rice and lentil dish, which is topped with a large amount of sweet fried onions. Quick notice: you'll love it. To my astonishment, you only need five ingredients (besides oil, salt, and water) for the dish. So I ask their parents for all the ingredients and the exact preparation steps, and they allowed me to type them down for you - an original Syrian recipe! 1,000 hearts to the family and the many great recipes that I have been able to get to know through them.
Vegan 5-Ingredient Mujadarra
Ingredients
For the lentil rice mixture:
- 250 g (1.33 cup) long grain rice
- 200 g (1 cup) dry green lentils (e.g. pardina lentils)
- 500 ml (2 cups) water
- salt
For the onions:
- 10-15 large onions
- 100 ml (0.5 cup) vegetable oil
For serving:
- 30 g (1 oz) fresh parsley
- 400 g (1.66 cup) plant-based yogurt
Instructions
Soak rice in water for approx. 30 minutes.
In the meantime, peel and slice onions. Wash and finely chop parsley, then set aside for serving.
Add green lentils, water, and salt to pot (you need one with a matching lid) and bring to a boil. As soon as it boils, reduce heat to medium-low, close the pot with a lid, and let the lentils simmer for approx. 15 minutes. Don't open the lid and stir the lentils.
Cover the bottom of a large frying pan with vegetable oil. Add sliced onions and fry them over medium-low heat for approx. 45 minutes, until they are of a deep brownish color. Stir regularly during this time.
Once the lentils have simmered for 15 minutes, add soaked rise, and cover with the lid again. Cook lentils and rice for another 30 minutes over medium-low heat. Again: do not open the lid during this time.
Remove lentils and rice from heat, stir to combine, and season with salt. Serve with fried onions, chopped parsley, and plant-based yogurt.
