Mujadara Makbousa
Mujadara Makbousa/ Mujadara Makhboussa, a hearty, creamy and nutrient slow cooked mujadara that makes a sort of a thick porridge rather than a dry pilaf. In Lebanon we have different variations of mujadara. This recipe needs long cooking time, because our goal is to cook the lentils and rice until they are superbly tender and a bit mushy. Here is a great example that shows how perfectly lentils are suited to slow cooking. Makboussa in Arabic translates to mushy – mujadara makboussa has that creamy texture! Happy Eating!!
Lentils are a great source of vegetarian protein
As a kid, I remember having to sit at the table until my mujadara plate was clean. To be honest, I was not a fan at all of this dish, but now it is definitely one of my favorites. I wonder how our taste buds mature and change over time, allowing us to like food that we never liked as kids.
Why should you integrate lentils in your food world?
- Lentils are easy to prepare, they even don’t need to be soaked; just give them a rinse before cooking.
- Lentils help lower your cholesterol.
- Lentils are high in nutritional value. They provide both healthy protein and complex carbohydrates.
- Lentils have a low glycemic index which helps you feel full for longer. They lower your risk of getting type 2 diabetes.
- Lentils boost the metabolism and help your body burn fats.
- Lentils help you keep your mind healthy as you age! It is rich in B vitamin folate.
- Studies have shown that eating rich-fiber foods like lentils reduces your risk of heart diseases. They are a great source of magnesium.
- Lentils are low in calories.
- Lentils are made of 25 percent proteins that make them a great meat alternative.
Mujadara makbousa is a frugal dish suitable also for vegetarians and vegans. If you like trying new food, then this will become a regular in your house. Serve it with pita bread, tomato wedges, sliced onions, radishes and pickles, or with a green salad or fattoush and I guarantee you will have a certifiably decent meal. Enjoy
Mujadara Makbousa
Description
Ingredients
- 1 cup brown lentils
- 6 tablespoons medium-size grain rice I used Jasmine rice
- 6 cups water
- 3 large onions finely chopped
- ¼ cup canola oil
- 2 tablespoons olive oil
- 1 ½ teaspoons salt or to taste
- A dash of freshly grated black pepper
Instructions
- Rinse and drain the lentil and rice, and place in a large cooking pot
- Add the water and bring to a boil. Reduce the heat to very low, cover the pot, and cook for 1 hour, stirring every 10 minutes.
- After this hour has passed, add the canola oil and olive oil to a frying pan and sauté the onions over medium heat, stirring until they turn light brown.
- Add the onions to the lentils, and season with salt and pepper.
- Cook for another 30 minutes over very low heat until the lentils are fully cooked and slightly mashed. The consistency is similar to that of a thick soup. Serve it with pita bread a green salad or fattoush. Enjoy!
Notes
A simple pot with few ingredients can be transformed into a true mouth-watering meal.
2 Comments
You make some great points about lentils. Like you, there are things I didn’t like as a child but have come to appreciate as an adult.