Mujadara – Lebanese Lentils and Rice
Mujadara is a classic Middle Eastern dish made with lentils, rice, and caramelized onions. Simple, hearty, and nutritious, this dish is packed with flavor and is naturally vegan and gluten-free.
Equipment
- Large Pot
- Frying Pan
Ingredients
Main Ingredients
- 1 cup brown or green lentils Rinsed and soaked for 30 minutes
- 1 cup white rice Basmati or Jasmine, rinsed
- 2 large onions Thinly sliced
- 3 cups water Or vegetable broth
- 3 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp salt To taste
- 0.5 tsp black pepper
Optional Garnishes
- fresh parsley Chopped, for garnish
- lemon juice For serving
- garlic yogurt sauce For extra flavor
Instructions
- Rinse the lentils and soak them in water for 30 minutes. Drain before cooking.
- In a large pot, add lentils and cover with 3 cups of water. Bring to a boil, then reduce to a simmer and cook until tender but not mushy (about 15–20 minutes). Drain excess water and set aside.
- In a frying pan, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized (about 25–30 minutes). Set half of the onions aside for garnish.
- In the same pot used for lentils, add a bit more olive oil and the remaining caramelized onions. Stir in cumin, cinnamon, salt, and black pepper.
- Add rinsed rice and sauté for 1–2 minutes to coat in the spices.
- Pour in 2 cups of water or vegetable broth. Add the cooked lentils, cover, and simmer for 15–20 minutes, until the rice is fully cooked.
- Fluff with a fork and top with reserved crispy onions.
- Serve warm with fresh parsley, lemon juice, and garlic yogurt sauce if desired.
Notes
Mujadara is best served fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to maintain moisture.