Vegan Gluten-Free Mujadara Lentils with Caramelized Onions

Mujadara is a traditional dish made with lentils, Basmati rice, and caramelized onions. It’s simple, delicious food that’s perfectly unpretentious. I love the flavours but I like to lighten it up by forgoing the rice and adding some fresh, vegetables to bring some brightness to this gluten-free Mujadara dish.

This play on traditional Mujadara can be served chilled like a salad or at room temperature or warmed for a powerful protein bowl. It’s going to taste great regardless so you decide which temp suits your palate,

Vegan Gluten-Free Mujadara Lentils with Caramelized Onions

Ingredients:

• 4 cups of cooked, rinsed and drained regular brown or green lentils. Cook according to package directions but add 4 medium cloves garlic, peeled and chopped, 3 bay leaves, and 1 tablespoon of ground cumin to the water when cooking. REMOVE BAY LEAVES ONCE LENTILS ARE COOKED.
• Salt and pepper
• ⅓ cup neutral oil (grape seed, canola, vegetable, olive oil, olive oil/canola blend)
• 2 large yellow onions, thinly sliced
• ½ cup green onions thinly sliced
• 2 large tomatoes, chopped and lightly salted
• 8 cups wilted spinach seasoned with salt and pepper
• Hot chilli sauce, garnish (optional)

Directions:

1. Heat neutral oil in a large skillet over medium/high heat. Once the skillet is hot enough, add onions and stir every 3-5 minutes until they are browned and have softened. Turn down the temperature and continue cooking the onions until they are deeply caramelized and start to crisp.
2. When onions are cooked, transfer them to a plate lined with a paper towel to drain some of the oil out of the onions. Sprinkle with a pinch of salt. Onions will crisp as they cool and drain.
3. To assemble the dish, line the bottom of the plate or bowl with wilted spinach. Cover the spinach with lentils and then add a layer of the caramelized onions. Top with chopped tomatoes and green onion garnish.
4. You can add hot chilli sauce to the top of the bowl too (optional)

This is the perfect dish for lunch or dinner any time of year. It’s healthy and nutrient-dense and will leave you satisfied without feeling heavy. Feel free to mix and match vegetables of your choice.

Let us know if you make variations of this recipe so we can share other options with our readers.

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Vegan Gluten-Free Mujadara Lentils with Caramelized Onions

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups of cooked, rinsed and drained regular brown or green lentils. Cook according to package directions but add 4 medium cloves garlic, peeled and chopped, 3 bay leaves, and 1 tablespoon of ground cumin to the water when cooking. REMOVE BAY LEAVES ONCE LENTILS ARE COOKED.
• Salt and pepper
• ⅓ cup neutral oil (grape seed, canola, vegetable, olive oil, olive oil/canola blend)
• 2 large yellow onions, thinly sliced
• ½ cup green onions thinly sliced
• 2 large tomatoes, chopped and lightly salted
• 8 cups wilted spinach seasoned with salt and pepper
• Hot chilli sauce, garnish (optional)

INSTRUCTIONS/NOTES/TIPS

• Heat neutral oil in a large skillet over medium/high heat. Once the skillet is hot enough, add onions and stir every 3-5 minutes until they are browned and have softened. Turn down the temperature and continue cooking the onions until they are deeply caramelized and start to crisp.
• When onions are cooked, transfer them to a plate lined with a paper towel to drain some of the oil out of the onions. Sprinkle with a pinch of salt. Onions will crisp as they cool and drain.
• To assemble the dish, line the bottom of the plate or bowl with wilted spinach. Cover the spinach with lentils and then add a layer of the caramelized onions. Top with chopped tomatoes and green onion garnish.
• You can add hot chilli sauce to the top of the bowl too (optional)

Did You Try This Recipe or These Tips?

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