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Lebanese lentils and rice topped with deeply caramelized onions.

Lebanese Mujadara

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Lebanese lentils and rice seasoned with cumin and crowned with deeply caramelized onions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Lebanese
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large heavy skillet
  • Medium saucepan with lid
  • Fine-mesh sieve
  • Wooden spoon

Method
 

Caramelize the Onions:
  1. Heat olive oil in a large heavy skillet over medium heat. Add onions and 1/2 teaspoon salt.
  2. 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:
  1. 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.
  2. Stir in rice, remaining 1 cup water, cumin, salt, pepper, and the onions left in the skillet. Bring back to a simmer.
  3. Cover, reduce heat to low, and cook for 18 to 20 minutes, until rice and lentils are tender. Rest covered for 10 minutes.
Serve:
  1. Fluff gently with a fork, spread on a platter, and top with the reserved caramelized onions.

Nutrition

Calories: 430kcalCarbohydrates: 62gProtein: 13gFat: 16gSaturated Fat: 2gSodium: 510mgFiber: 10gSugar: 8g

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.