Mujadara Dip blends lentils with caramelized onion into a hearty Middle Eastern mezze spread.
12 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the onions into thin half moons and cook them in olive oil over low heat for 12 to 15 minutes, until they turn caramel colored.
Put the boiled green lentils in a food processor with the cumin and lemon juice.
Process the lentils until spreadable, loosening with a spoonful of water if needed.
Spread the dip on a plate, place the caramelized onions on top, and serve warm.
💡 Tip: Keeping some of the onions on top adds texture and a deeper caramel note to the dip.
🍽️ Serving suggestion: Serve the dip cool with caramelized onions on top and pita alongside.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~132
kcal calories
6
g protein
18
g carbs
4
g fat
2.8g
Sugar
5.9g
Fiber
3.6mg
Sodium
0.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?