Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Nutrition 7g+ protein

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Mujadara with Toasted Pistachios

Cook Time 1 hour


  • 1 cup lentils, French, or Beluga
  • 4 cups water
  • 2 tbsp butter, unsalted
  • 2 large onion, diced
  • 1 tsp white wine vinegar
  • 1 tsp salt
  • 1 tsp pepper, ground
  • 1/2 tsp cumin, ground
  • 1 cup rice, brown Basmati
  • 4 cups vegetable stock
  • 1/4 cup yogurt, Greek; full fat
  • 1 tbsp parsley, chopped
  • 1/4 cup pistachios, chopped and toasted


  • Combine the lentils and 2 cups of water in a pot and cook over medium heat for 10 minutes. Strain lentils and set aside.
  • While the lentils cook, melt the butter in a large pan over low heat. Add the onions and the vinegar. Cook for 30 to 40 minutes, stirring frequently until onions are brown and caramelized
  • Stir the salt, pepper, cumin and rice into the pan and cook for 1 more minute.
  • Combine the remaining water and the vegetable stock, then add half of the mixture to the onion mixture 1 cup at a time. Allow all of the liquid to be absorbed before adding the next cup.
  • Stir the lentils into the rice, then continue adding the remaining liquid one cup at at time until absorbed.
  • Divide the mujadara into 8 bowls and top each with a dollop of yogurt and a sprinkle of parsley and pistachios before serving.