Mujadara Recipe (Instant Pot & Stovetop)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Middle Eastern dish of lentils and rice fragrant with warm spices like cumin, cinnamon, and turmeric, finished with lemon and parsley. Vegan and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup large brown lentils (do not use split lentils) see notes
- 1 1/2 tablespoons olive oil
- 2-3 fat shallots, thinly sliced ( or 1 red onion)
- 4 cloves garlic, rough chopped
- 2 teaspoons cumin
- 1 teaspoons coriander
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon turmeric, optional
- ¼ teaspoon ground ginger
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried mint or parsley ( or use a tablespoon of fresh)
- lemon zest from one small lemon
- 3 cups water (updated from 3 1/2 cups- see notes if using white rice)
- 1 cup brown basmati rice (rinsed and drained- see notes for white basmati rice)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 541mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.