Mujadara (Lebanese Rice and Lentils with Caramelized Onions)
Mujadara is a comforting Middle Eastern staple made with lentils, fluffy rice, warm cumin and deeply golden onions. This simple dish is packed with flavor and perfect for weeknight dinners or meal prep. This recipe makes 4-6 servings.
prep time
15 minutes
cook time
1 hour / 0 mins
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
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.
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.
