Dive into the rich flavors of Mujaddara with Mint and Greek Yogurt, a delicious Middle Eastern staple that’s wonderfully comforting and filling. This satisfying dish combines perfectly cooked basmati rice and hearty brown lentils, topped with sweet caramelized onions for a savory twist that makes every bite delightful. It’s a wonderful way to enjoy a wholesome meal that’s easy to prepare yet impressive enough for gatherings or family dinners.
Elevated by a refreshing mix of creamy Greek yogurt, grated zucchini, and fragrant mint, this recipe brings a bright Mediterranean flair to the traditional dish. It’s not just a feast for the stomach, but for the senses as well, offering a delightful journey through flavor. Perfect for vegetarians or anyone looking for a wholesome and delicious meal, Mujaddara is a timeless dish that will surely become a favorite on your table!
- Begin by rinsing the 1 cup of basmati rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
- In a pot, add the brown lentils and 3 cups of water. Bring to a boil, then reduce the heat and let it simmer until the lentils are tender (about 20-25 minutes). Drain and set aside.
- In a separate pan, heat 2 tablespoons of olive oil and slice the 2 large onions thinly. Cook the onions on medium heat until they turn golden and caramelized, stirring occasionally.
- Add the drained lentils into the pan with the caramelized onions and sprinkle in 1 teaspoon each of cumin and cinnamon powder. Season with salt and pepper to taste, then mix in the rinsed basmati rice.
- Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce to low heat and cover, cooking for about 15 minutes or until the rice is tender and the water is absorbed.
- While the rice and lentils are cooking, prepare the yogurt mixture. In a bowl, combine 2 cups of Greek yogurt, grated zucchini, chopped mint leaves, and juice of 2 lemons. Mix well and season with salt.
- Once the Mujaddara is ready, fluff it up with a fork. Serve it hot, drizzling additional olive oil on top. Garnish with the mint and yogurt mixture for a refreshing twist!
- Basmati rice | 1 cups
- Brown lentils | 1 cups
- Onions Large | 2
- Olive oil | 2 tablespoons
- Cumin powder | ½ tsp
- Cinnamon powder | ½ tsp
- Salt | to taste
- Black pepper | to taste
- Greek yogurt | 2 cups
- Mint leaves | to taste
- Zucchini Unit | grated
- Additional olive oil | for garnish
- Lemon | 2
