Mujaddara is a classic Middle Eastern comfort food that pairs crispy fried onions with a spiced rice and lentil mixture. This farro and lentil mujaddara takes that idea and gives it a whole grain twist! It is extra delicious topped with a fried egg and a harissa drizzle.
Just keeping with my #foodgoals of putting an egg (and spicy sauce!!) on ALL THE THINGS.
And if I could eat avocados without getting severe stomach pains, they’d probably be in there as well.
I’m so basic.
(Don’t hate me.)
Even though we never get meal delivery services (like Blue Apron or Plated) anymore, I still get emails about their weekly menus and sometimes a recipe catches my eye and then I have to recreate it. Except is it really “re”-creating if you’ve never actually tasted the original recipe and are just inventing a recipe based on seeing the title and a photo??? I feel like that’s pretty much just plain old “creating”. Let’s go with that.
SO, that was my wordy way of saying that I got the idea for this recipe from a Blue Apron email.
It is neither authentically Middle Eastern nor anything like Blue Apron’s original recipe (I think??? Honestly, I have no idea since I’ve never seen the original recipe) BUT it is delicious.
If you’ve never had mujaddara, it is basically Middle Eastern comfort food in its purest form. Crispy fried onions atop a bed of warmly spiced rice and lentils – what could be better???
This recipe takes that idea and runs with it, making it just a little bit simpler to prepare. The onions are not formally fried, but just quickly caramelized, and then joined in the pan by red bell pepper strips, the farro, and the lentils, which all cook up together. A schmear of labneh (basically thick and creamy Greek yogurt) on the bottom of every plate adds a breath of fresh air and tang, while the fried egg and harissa on top are there to humor my taste buds, but also UGH! Because they’re so good.
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, seeded and cut into thin strips
- 4 cloves garlic, minced
- salt and black pepper, to taste
- 1 tbsp za'atar
- 1 cup farro
- 1 cup lentils
- 4 cups water
- 1 cup labneh
- ¼ cup toasted pine nuts
- 4 large eggs
- parsley and harissa, to garnish
- Heat olive oil in a large sauce pan over medium-high heat.
- Add the onion, pepper, and garlic to the pan. Saute until the veggies are just starting to brown and caramelize, about 5-7 minutes. Add the za'atar and a pinch of salt to the pan. Saute for 30 seconds, or until fragrant.
- Stir in the farro and lentils. Add in the water to deglaze the pan, scraping up any brown bits that have stuck to the bottom. Add another pinch or so of salt and increase the heat to high. Allow the mixture to come to a boil and then lower heat to a simmer. Cook until all of the water has evaporated and the farro and lentils are tender, about 25-30 minutes.
- Meanwhile, divide the labneh among 4 serving bowls, smearing it over the bottom of each in an even layer. Set aside.
- Cook the eggs as desired.
- Once the farro mixture is done cooking, spoon it over the labneh in even servings. Top each with a tablespoon of the pine nuts, an egg, and a drizzle of harissa. Serve warm.
More meals inspired by Middle Eastern flavors: