Mujaddara
Brown lentils and rice cooked together, topped with deeply caramelized onions — a Middle Eastern staple that costs almost nothing to make.
Rinse the lentils. Place in a pot with 600 mL of the water. Bring to a boil, reduce heat, and simmer 15 minutes until par-cooked but still firm. Drain and set aside.
Meanwhile, heat 3 tablespoons of oil in a large wide pot over medium-high heat. Add the sliced onions with a pinch of salt.
Cook the onions, stirring often, for 30–40 minutes until they are a deep amber-brown. Reduce heat if they are burning rather than caramelizing. This step cannot be rushed.
Remove about half the caramelized onions and set aside for topping.
To the remaining onions in the pot, add the cumin, coriander, and allspice. Stir 1 minute.
Add the par-cooked lentils and rice. Add 800 mL of water and 1 tsp salt. Stir to combine.
Bring to a boil, then reduce heat to the lowest setting. Cover tightly and cook 20 minutes without lifting the lid.
Remove from heat. Let rest, covered, 5 minutes. Fluff with a fork.
Serve topped with the reserved caramelized onions. Plain yogurt alongside is traditional but not included in the budget.
Three onions at $1.07 each is the main cost. The caramelized onions are the entire flavor of this dish — do not reduce the quantity.
- The caramelization takes 30–40 minutes over medium heat. This is not optional. Onions that are only softened produce a completely different result.
- At $1.36 per serving, this is one of the cheapest complete meals on the site. Lentils and rice together provide a complete amino acid profile.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free.