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Five vegan middle eastern recipes from History – Mujadara (Levantine Region)

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Lentils, rice, and golden onions come together in this ancient, naturally vegan Levantine dish that’s rich in history and comfort.

Ingredients

Scale
  • 1 cup green or brown lentils
  • ½ cup rice (long grain or basmati)
  • 2 large onions, thinly sliced
  • 2 tbsp olive oil
  • ½ tsp cumin
  • Salt and pepper to taste
  • Optional: chopped parsley or lemon wedges for garnish

Instructions

  1. Rinse lentils and cook in water for about 10 minutes.
  2. Add rice and cook together until both are tender.
  3. In a skillet, heat olive oil and slowly caramelize onions until golden brown (20–25 minutes).
  4. Season lentil-rice mixture with salt, pepper, and cumin.
  5. Top with the onions and serve warm or at room temperature.

Notes

Naturally vegan and historically significant, Mujadara is perfect paired with salad or pickled veggies for a balanced, satisfying meal.

Nutrition

Find it online: https://www.joyfulbiterecipes.com/vegan-middle-eastern-recipes/