Mujadara — lentils, rice & crispy onions
A Middle Eastern dinner for the galley that copes with rough seas, needs no fridge, about 60 min hands-on.
- Dinner
- Middle Eastern
- ⏱ 60 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/brown lentils (dried)280 g (70 g)
- White rice (long grain)240 g (60 g)
- Onion (brown/yellow)480 g (≈ 4.5 onions) (120 g (≈ 1 onion))
- Ground cumin8 g (2 g)
- Sunflower / vegetable oil60 g (15 g)
Method
- Slowly fry sliced onions in oil 20 minutes until deep brown; set half aside.
- Simmer lentils 15 minutes, add rice, cumin and water to cover by 1 cm; cook 15 minutes covered.
- Fold in half the onions, top with the rest.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 654
- protein
- 23 g
- fat
- 17 g
- carbs
- 104 g
- sugar
- 7 g
- fibre
- 11 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes