Lebanese Mujadara
Lebanese lentils and rice seasoned with cumin and crowned with deeply caramelized onions.
Equipment
- Large heavy skillet
- Medium saucepan with lid
- Fine-mesh sieve
- Wooden spoon
Ingredients
Caramelized Onions
- 4 large yellow onions halved and thinly sliced
- 1/2 cup extra-virgin olive oil
- 1/2 tsp fine salt
Lentils and Rice
- 1 cup brown or green lentils rinsed
- 1 cup long-grain white rice rinsed and drained
- 4 cups water divided
- 2 tsp ground cumin
- 1 tsp fine salt or to taste
- 1/2 tsp black pepper
Instructions
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.
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.
Nutrition
Calories: 430kcalCarbohydrates: 62gProtein: 13gFat: 16gSaturated Fat: 2gSodium: 510mgFiber: 10gSugar: 8g