J’s Mujadara

What the fork is Mujadara? Think lentils, grains and caramelised onions. The perfect base to any main.

Serves 6-8

10 Mins Prep

30-40 Mins Cooking

Forkin’ Easy


2 White onions, thinly sliced
4 tbsp. Olive Oil
1 Cup Freekeh
1 Cup Beluga Lentils (soaked overnight and drained)
3 Cups Water
1tsp. Cumin
Salt & Pepper to taste
2 tbsp. Dukkah 


  1. Grab a medium sized saucepan, add the olive oil and fry the onions over a low-medium heat for 15-20 minutes –  until soft and golden. Season onions with a sprinkle of salt. 
  2. Remove 1/2 the onions and leave to one side for the garnish. 
  3. Add the freekeh, soaked lentils and 3 cups of water. Add cumin, salt & pepper. Bring to a boil. Turn heat down and let simmer with the lid on for 30 – 40 mins – until the lentils and freekeh have cooked through and the water has been absorbed. 
  4. Switch off the heat and leave to rest for 10 minutes – this will add some fluff to your grains. 
  5. Taste and add more salt & pepper if needed. 
  6. Serve on a platter and add 1/2 of the remaining onions and sprinkle the Dukkah.