Mujaddara with Spiced Yogurt

This dish is all about assembly.  The rice and lentils alone are not that hot, but add the sweet, caramelized onions and the spicy yogurt sauce and you have a flavorful meal.

Mujaddara with Spiced Yogurt, adapted from Food 52


  • 1 c. french Puy lentils (small dark lentils)
  • 1 1/2 c. basmati rice
  • 2 T. butter
  • 2 T. olive oil
  • 2 onions
  • salt
  • Yogurt sauce
  • 1 small carton plain Greek yogurt
  • 1/2 t. cinnamon
  • 1/2 t. cumin
  • 1/2 t. coriander
  • 1/2 t. spicy paprika (or just use regular paprika with a little cayenne)
  • 3 T. chopped fresh mint
  • juice of 1/2 lemon
  • 1/4 t. salt


1) Cook lentils.  Put lentils, some salt, and 4 c. water in a pot and bring to a boil.  Reduce heat and simmer for 20 minutes, until the lentils are tender.  Drain the lentils.  (Note: there’s probably a better way to cook the lentils, where you just use the amount of water that the lentils need to absorb, eliminating the need to drain.  I always feel like I’m draining some of the nutrients when I drain the lentils.)

2) Cook the rice according to package directions.  (I use my rice cooker.)

3) Slice the onions.  Melt the butter and olive oil in a skillet, and cook the onions over medium heat until they get really brown.  Stir frequently.  This will take about 30 minutes.  You want them brown and starting to get a little crispy.

4) When the rice and lentils are ready, combine them.  I drain the lentils and throw them in the rice cooker and mix the rice and lentils together.  It’s good to let them sit together while the onions finish cooking, so the flavors meld.

5) While the onions are cooking, make the yogurt sauce.  Mix all the ingredients together in a small bowl.

6) Serve.   You can mix the onions in with the rice/lentils, or spoon some rice/lentils into a bowl and top with onions.  Top with yogurt sauce.


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