One-Pot Mujadara With Leeks and Greens Recipe (2024)

By Melissa Clark

One-Pot Mujadara With Leeks and Greens Recipe (1)

Total Time
35 minutes
Rating
5(2,168)
Notes
Read community notes

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make.

The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don’t get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

Featured in: A Humble Lentil Dish Not Just for Hippies

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Ingredients

Yield:6 to 8 servings

  • 1cup brown or green lentils
  • 2leeks, white and light green parts only, roots trimmed
  • teaspoons salt, more as needed
  • ¼cup extra-virgin olive oil
  • 2garlic cloves, minced
  • ¾cup long-grain rice
  • teaspoons ground cumin
  • ½teaspoon ground allspice
  • ¼teaspoon cayenne
  • 1bay leaf
  • 1cinnamon stick
  • 4cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

228 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 8 grams protein; 209 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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One-Pot Mujadara With Leeks and Greens Recipe (2)

Preparation

Make the recipe with us

  1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.

  2. Step

    2

    Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.

  3. Step

    3

    Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with ¼ teaspoon salt.

  4. Step

    4

    Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.

  5. Step

    5

    Drain lentils and stir into pot. Add 4¼ cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

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2,168

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Cooking Notes

Rosemary

I grew up w/ Lebanese grandparents nearby & this was 1 of our staples. It's a complete protein too. I also often use bulgur wheat instead of rice, & have never used anything but yellow onions cooked dark brown in oil. Some saved for the top. It's meant to be eaten at room temp, after a few hrs on counter, & is often better next day. We had a gr. salad w/ oil & lem. dressing, & lots of my g'ma's homemade "Syrian" bread, as she called it. So good

Mark

Swap out the rice for bulgar wheat and I find that the texture of the dish is far superior.

NK

This is a staple dish from my husband's side of the family, but we brown onions not leeks, and do it separately. Therefore we use much less oil for the mujadara itself. My family seasons it as they like at the table, using the onions, Greek yogurt, and/or Siracha Melissa-style.

kathy

Please be careful where you source your brown rice. Many brands, especially those from TX were shown by Consumers' reports to have high arsenic levels, a holdover from cotton farms. Always rinse your rice several times before cooking.

Deborah K

I'm Lebanese and Armenian and have been making this for years. I cook the rice and lentils in chicken broth. When they're done I let them sit for about 10 minutes. Then I add fresh or frozen spinach, fresh minced garlic, feta cheese and kalamata olives (pitted and quartered). I finish it off by squeezing the juice of a lemon over it--depending on the size of the lemon.

Figaro

You need to preheat your pan, then pour in the oil; wait until it begins to shimmer; put a few slivers of leek in. If they immediately begin to sizzle, add the rest. If your oil is not hot enough you are going to soak it all up with the leeks, creating a greasy mess. If the leeks brown too quickly, lower the heat. Be sure to turn frequently, shaking the pan to distribute leeks evenly. I used one huge leek in an 11" steel skillet. Also, be sure leeks are dry before frying. It took 15 min.

Luke H

I have made this recipe several times, but today's variation was the best. We didn't have greens, so I used cauliflower and sautéed cherry tomatoes instead. Squeezed juice from half lemon on at end. Most importantly, simmered lentils for five minutes without rice, then added basmati rice! In the past, the rice had always gotten mushy before the lentils were done.

Jennifer

I also had trouble w/ the leeks. Not so crispy - more like soggy. I spread them on an baking sheet and put them under the broiler on low which helped quite a bit.

Clive

Typically bright and spicy. Two things; just like Melissa's broccoli salad with the cumin seeds which I've made 5 times always not quite as good as the first time it would be helpful to have an empirical amount of these vegetables; broccoli in the former, leeks in the latter, to have a consistent outcome every time. "Two" pounds of broccoli and "two" leeks can vary wildly depending on where you shop. My two were big and ended up steaming rather than being crispy. How many CUPS of sliced leeks?

Tracy

My husband grew up eating this dish. They use onions instead of leeks and usually serve it with a salad of tomatoes and onions dressed with olive oil, lemon juice and minced garlic. A dollop of yogurt on top and you've got a fantastic meal

bob waks

I just made this dish for 40 guests..Check the Jerusalem cookbook for another take on the crispy onions etc Ottelenghi dredges them in flour before frying ( afterwards you have delicious onion flavored oil to use)

Bethany

Also, we used the rice instead of the bulgur wheat and that was great too. I still think the bulgur wheat was better, Rebecca agrees, as bulgur wheat is a newer texture for people. Even so, the rice was fantastic.
Again, we added the red wine vinegar at the end and more salt. Also, what we realized on the first night, and the following nights after that, was that the leeks really take much longer and need their own pan to get crispy.
That's all the notes for now...

Rory

I simplified: skipped the leeks entirely, substituted for onions. Didn't do the fried garnish thing. Instead I just sauteed minced onion & garlic, and that all went into the pot with the rice and lentils. I made this in an instant pot: sauteed the onions & garlic on the sautee function, then added water & all the other ingredients and cooked on high pressure for 15 minutes. Slow release of 10 mins. I plan to serve this with some fried eggs.

KT

Soaking the lentils should reduce the cooking time. This is a staple in my family, and when I make it I cook the lentils for 20 minutes prior to adding the rice. I do the onions in a separate pan, add the rice as described, then add all of that to the cooking lentils for the last 20ish minutes. Watch the water level. You want it to be a little mushy and a little dry, with the lentils soft.

Thor Sundberg

1/2019. Used one large white onion, with cooks illustrated suggestion to toss with salt, let stand, squeeze h2o, and fry in less oil. Used chicken broth instead of water. Used twice as much kale. Added diced calamata olives, drizzled greens with lemon juice, served with crumbled feta and a dollop on plain yogurt. Avoided any additional salt until serving. Probably can add a little to rice and green lentils, which were cooked together.

sb

Delicious. Followed the advice to heat pan first and then add oil and fry leeks. Worked perfectly. Served with chicken thighs boneless in cast iron with : dukha, lime zest, lime juice, minced garlic and olive oil. Baked at 425. Delicious.

alison

Killed the pot. Do in skillet

Elise

Use less salt

Lauren

So so good. Made almost as written with a few changes to use up all the ingredients. I chopped up the chard stems and cooked with the rice and lentils. Then chopped the leek greens and added with the chard leaves at the end. Avoided food waste and added more vegetable content. Also used homemade vegetable broth instead of water. This will be a keeper for sure.

Liz

Took longer than 15 for lentils and rice, make sure it is cooked (water absorbed) before putting in greens

When Should I Add Bulgur?

Anyone have a suggestion for when to add the bulgur if I want to use that instead of rice? And how much water?

Leslie

I brown the onions and reserve some out to finish. Using the steam pack lentils from Trader Joe's is a time saver and they're well seasoned. I serve with roasted cauliflower and plain Greek yogurt.

Steve B

This was great comfort food (and much healthier than mac and cheese!).I made the dish in a 8 qt instant pot using Rory's times -15 mins high pressure and 10 mins of slow release.I sauteed the leeks in oil, then removed half for garnish. Then the garlic, rice and spices and sauteed for a minute or 2. Then the fluid lentils and greens ( I used chicken stock and water). I gave it a good stir and then pressure cooked it. A squeeze of lemon juice on each serving and topped with the leek garnish.

MMB

This is delicious. BUT to actually cook the rice probably took 35-40 minutes, so this recipe will take about an hour what with chopping etc.

Libby

So tasty! We added a dollop of greek yoghurt and a slice of lemon to garnish.

Carol

Great flavor. I don't eat white rice, so I subbed in purple barley.

Diana

I ADORE Melissa Clark. Her videos/cookbooks/recipes are always such a delight. Glad to see this one got such positive feedback - can’t wait to make it for myself.

Vicki

I used brown jasmine rice instead of white rice. Lentils and rice were both done at the same time, perfectly cooked. I let it come to room temperature and served it with cucumber yogurt. Delicious!

Joanna

Absolutely delicious! The seasoning was perfect. Although for some reason my rice took forever to cook, did anyone else have that problem?

Cathy

This was really wonderful. We have another mujadara recipe at home, but the spices in this one took it to another level. I followed the suggestion of another reviewer and made it with farro, and it was sublime.

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One-Pot Mujadara With Leeks and Greens Recipe (2024)
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