Today is the first day of lent, also known as Ash Wednesday, an important day in the Christian calendar. It marks the first day of fasting, repentance and prayer. To commemorate this special day, I’ve decided to share with you my mom’s simple yet delicious rice and lentil recipe or what we call Mujaddara.
Throughout my life growing up I always knew that Friday was Mujaddara day. I never really knew why, but this wholesome rice and lentil dish made an appearance on our dinner table every Friday. I don’t remember ever questioning it or discussing it at home, but we all knew that was just how it was. To me, it was great, since I loved Mujaddara, and coming home from school to the sweet and charred smell of caramelized onions at the end of the school week was just pure heaven to me.
The habit of having Mujaddara on Fridays stayed with me after I got married and left home. The practice was so ingrained in my mind that I, too, used to make this dish most Fridays while my kids were growing up without even thinking about it. It was something automatic and as if intentional that every Friday I would serve Mujaddara with its famous counterpart the tart and tangy “Salatet Falaheen” which translates to Farmer’s Salad. It consists of finely chopped cucumbers, tomatoes and romaine lettuce with lots of sour lemony dressing that you pour all over the mujaddara.
A few years ago, to my surprise, I discovered that it was no mere coincidence that my mother made this vegan dish every Friday. In fact, many Christians in the Middle East had the same practice. I found out that it had to do with Pope John Paul IV who, in 1966, ordained that people should abstain from eating meat on Fridays during Lent and throughout the year, and that was exactly what my mom did and this was her go to recipe. I still can’t believe I had gone through most of my life not knowing the reason for Mujaddara Fridays but I guess as they say it’s better late than never.
So to start off the Lent season I thought it was only fitting to share with you my mom’s recipe.
A few years ago, to my surprise, I discovered that it was no mere coincidence that my mother made this vegan dish every Friday. In fact, many Christians in the Middle East had the same practice. I found out that it had to do with Pope John Paul IV who, in 1966, ordained that people should abstain from eating meat on Fridays during Lent and throughout the year, and that was exactly what my mom did and this was her go to recipe. I still can’t believe I had gone through most of my life not knowing the reason for Mujaddara Fridays but I guess as they say it’s better late than never.
So to start off the Lent season I thought it was only fitting to share with you my mom’s recipe.
- 1 1/2 cups brown jasmine rice
- 1 1/2 cups puy lentils
- 1 large onions cut in wings
- 2 tbsp olive oil
- Salt to taste
1. Soak the lentils in cold water for 1 hour or overnight then wash
2. Soak the rice in cold water for 1 hour or overnight then wash
3. Place a shallow frying pan on low heat and add two tbsp of olive oil. Add the onions and fry until they are golden brown in color (this will take around 30 minutes), then turn up the heat to high and fry for 1 minute until the onions are nice and crispy. Remove the onions without the olive oil and lay them out flat on a baking sheet so they stay crispy. Set the oil to the side.
4. Place a medium sized pot on high heat and add the washed and soaked rice and lentils adding 4 1/2 cups of boiling water.
5. Add one tbsp of the fried onions and all the oil that was in the frying pan.
6. Bring to a boil and once the water is the same level as the lentil mixture cover
7. Turn down the heat to low and simmer for 45 minutes or until the lentils and rice are cooked.
8. Serve with a finely chopped salad of cucumber, tomatoes, romaine lettuce and mint.
