Mujaddara — lentils & rice with crispy onions
A Middle Eastern dinner for the galley that copes with rough seas, can be made ahead and frozen, needs no fridge, about 60 min hands-on.
- Dinner
- Middle Eastern
- ⏱ 60 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/brown lentils (dried)240 g (60 g)
- Basmati rice200 g (50 g)
- Onion (brown/yellow)480 g (≈ 4.5 onions) (120 g (≈ 1 onion))
- Extra-virgin olive oil60 g (15 g)
- Ground cumin4 g (1 g)
- Salt4 g (1 g)
Method
- Simmer the lentils in plenty of water 15 minutes.
- Add rice, cumin, salt and topped-up water; cook 15 minutes more, then drain.
- Meanwhile fry the sliced onions slowly in the oil 20 minutes until dark golden; pile on top.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 578
- protein
- 20 g
- fat
- 16 g
- carbs
- 90 g
- sugar
- 6 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
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