Lentils and rice have been served together across the Middle East for centuries; they make a nutritious and satisfying vegetarian meal. This Instant Pot version is inspired by Lebanese mujadara, a variation that combines lentils, rice and caramelized onions.

Carolyn Malcoun
Carolyn Malcoun
EatingWell Magazine, January/February 2021

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
50 mins
total:
1 hr 10 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in an electric pressure cooker set to Sauté mode. Add onions and cook, stirring often, until softened and deep golden brown, about 30 minutes. Transfer half the onions to a paper-towel-lined plate.

    Advertisement
  • Meanwhile, soak lentils in a bowl of hot water. Rinse rice in a fine-mesh sieve until the water runs clear.

  • Drain the lentils and add to the pressure cooker, along with the rice and 3 cups water. Lock the lid in place and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Stir in salt. Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.

Tips

To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

338 calories; fat 11g; sodium 399mg; carbohydrates 50g; dietary fiber 10g; protein 12g; sugars 4g; saturated fat 2g.
Advertisement