Mujadara is a humble Lebanese staple of lentils, rice, and deeply caramelized onions. Its short ingredient list produces a satisfying balance of earthy grains, sweet onion, and warm cumin.
Most of the cooking time goes into browning the onions slowly and evenly. The lentils are partly cooked before rice is added so both finish tender at the same time.
Do not rush the onions; their deep brown color and sweetness provide the main flavor of the finished dish.
Serving Suggestions
Serve warm or at room temperature with plain yogurt, cucumber-tomato salad, pickles, and lemon wedges.
Recipe Notes
Mujadara keeps for four days and is excellent at room temperature. Add a spoonful of water before gently reheating.
Lebanese Mujadara
Lebanese lentils and rice seasoned with cumin and crowned with deeply caramelized onions.
Ingredients
Equipment
Method
Caramelize the Onions:
- Heat olive oil in a large heavy skillet over medium heat. Add onions and 1/2 teaspoon salt.
- Cook for 35 to 45 minutes, stirring often and lowering the heat as needed, until the onions are deeply brown and soft. Transfer half to a plate for garnish.
Cook the Lentils and Rice:
- Combine lentils with 3 cups water in a saucepan. Bring to a simmer and cook for 15 minutes; the lentils should still be firm in the center.
- Stir in rice, remaining 1 cup water, cumin, salt, pepper, and the onions left in the skillet. Bring back to a simmer.
- Cover, reduce heat to low, and cook for 18 to 20 minutes, until rice and lentils are tender. Rest covered for 10 minutes.
Serve:
- Fluff gently with a fork, spread on a platter, and top with the reserved caramelized onions.
Nutrition
Notes
- Brown or green lentils hold their shape better than red lentils.
- If the onions begin to catch before they soften, add a tablespoon of water and lower the heat.
