Mujadara (Lebanese Rice and Lentils with Caramelized Onions)

PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes

Ingredients
2 large yellow onions, thinly sliced
1/4 cup olive oil + more, if needed
1 cup basmati rice, rinsed
3/4 cup dry brown lentils rinsed
4 cups vegetable broth or water
1 teaspoon ground cumin
1/2 teaspoon ground allspice
3/4-1 teaspoon kosher salt or to taste
Fresh parsley, for garnish
Yogurt, optional for serving

Directions
Fry the onions: In a wide skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until deeply golden, caramelized, and lightly crisp, about 25–30 minutes.

If the onions begin to cook too quickly, partially cover the skillet with a lid to help them soften and cook more evenly. Once done, transfer the onions to a plate.

Cook the lentils: In a medium pot, add the lentils and broth. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, until the lentils are partially tender but not fully cooked.

Add the rice and spices: Add the rice, cumin, allspice, Kosher salt and about a quarter of the cooked onions to the lentils and give everything a gentle stir.

Cover and continue cooking on low for 20-22 minutes, until the rice and lentils are tender and the liquid is absorbed.

Rest and fluff: Turn off the heat and let the mujadara sit, covered, for 5–10 minutes. Fluff with a fork.

Serve: Transfer to a serving dish and top generously with the remaining onions and garnish with fresh parsley and a dollop of yogurt, if using.

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