Cheap Spiced Lentils and Rice (Mujaddara) — Under $2 a Serving
Lentils + rice + cumin = dinner. One pot, one dollar, zero drama.
It's a tired Tuesday and you have nothing thawed. This is the move. Mujaddara is a centuries-old Middle Eastern dish of lentils and rice cooked together with warm spices — it tastes like it took effort but the pot mostly does the work. The caramelized onion on top is optional but genuinely worth the extra five minutes. Expect a hearty, earthy, deeply satisfying bowl. It reheats beautifully, so tomorrow's lunch is already handled. Budget around $4–6 total for four servings. Pantry staples only — no special trip required.
Ingredients
- 1 cup green or brown lentils — rinsed and picked over
- 0.75 cup long-grain white rice — rinsed
- 2 unit large yellow onions — thinly sliced
- 3 tbsp olive oil or vegetable oil — divided
- 3 cup water — plus more if needed
- 1.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground cinnamon
- 0.25 tsp ground allspice
- 1 tsp salt — plus more to taste
- 0.25 tsp black pepper
- 2 unit garlic cloves — minced
Method
- 1 Rinse the lentils and rice separately under cold water. Set aside.
- 2 Heat 2 tbsp of oil in a large saucepan or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. If they start to stick, add a splash of water. Remove half the onions and set aside for topping.
- 3 Add the garlic to the pot with the remaining onions and cook for 1 minute until fragrant.
- 4 Add the cumin, coriander, cinnamon, allspice, black pepper, and 1 tsp salt. Stir and toast the spices for 30 seconds.
- 5 Add the rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes.
- 6 Stir in the rinsed rice. Cover and cook for another 15–18 minutes, until both the lentils and rice are tender and the water is absorbed. Check at 15 minutes — if it looks dry before the rice is done, add 2–3 tbsp of water.
- 7 Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork.
- 8 Serve topped with the reserved caramelized onions and a drizzle of the remaining 1 tbsp oil if desired.
Variations
- Add a fried egg — Top each bowl with a fried egg for extra protein. Adds about $0.25 per serving and turns this into a more complete meal — the runny yolk mixes in beautifully.
- Faster caramelized onions — Short on time? Cook the onions over medium-high heat for 10 minutes instead of 20–25, stirring frequently. They won't be as deeply sweet but still add great flavor.
- Spice substitution — No coriander or allspice on hand? Just double the cumin and add a pinch of cayenne. The dish will be simpler but still delicious.
- Add greens — Stir a couple handfuls of baby spinach into the pot during the last 2 minutes of cooking. It wilts right in and adds nutrition without changing the flavor much.
Notes
Green or brown lentils hold their shape here — red lentils will go mushy and are not recommended for this dish. The caramelized onion topping is technically optional but it makes a big flavor difference; don't skip it if you have 20 minutes. Leftovers keep in the fridge for up to 4 days and reheat well with a splash of water. A squeeze of lemon over the top before eating brightens everything up.
Equipment that helps
- Large saucepan or Dutch oven with a lid — You need enough surface area to caramelize the onions properly before adding the lentils and rice to the same pot.
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