Print

Lebanese Mujadara (Lentils, Rice, and Caramelized Onions)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mujadara is a classic Lebanese comfort dish made with lentils, rice, and lots of sweet, caramelized onions. A simple and filling vegan meal that brings deep flavor from pantry spices.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 3/4 cup long-grain white rice, rinsed
  • 3 large yellow onions, thinly sliced
  • 1/4 cup olive oil, plus 1–2 tablespoons more as needed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 bay leaf (optional)
  • 4 cups water or low-sodium vegetable broth
  • 1 1/4 teaspoons fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional for serving: chopped parsley, lemon wedges, plain yogurt or labneh, extra crispy onions

Instructions

  1. Rinse lentils and rice in cold water until the water runs clear. Drain well. Slice onions thinly (root to tip) for even cooking.
  2. Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add half the onions with a pinch of salt. Cook, stirring often, until deep golden and lightly crisp at the edges, 20–30 minutes. Transfer to a plate. Repeat with remaining onions, adding oil if needed.
  3. In a medium pot, add lentils, 4 cups water or broth, cumin, allspice, cinnamon (if using), bay leaf, 1 teaspoon salt, and pepper. Bring to a boil over high heat.
  4. Lower to a gentle simmer and cook lentils until just tender but not soft, about 12–15 minutes. Skim foam if needed. Remove bay leaf.
  5. Stir in the rinsed rice. Adjust liquid so it just covers the rice and lentils by about 1/2 inch (add a splash of water if needed). Taste the broth; it should be lightly salted.
  6. Cover and simmer on low heat until rice is tender and liquid is absorbed, 18–20 minutes. Do not lift the lid during cooking. Turn off heat and let rest, covered, for 10 minutes.
  7. Fluff gently with a fork. Fold in a handful of the caramelized onions. Spoon mujadara into a serving dish and top with the remaining crispy onions. Finish with parsley and a squeeze of lemon. Serve warm or at room temperature with yogurt or salad.

Notes

Use brown or green lentils; they hold shape. Long-grain rice stays fluffy; short-grain gives a creamier texture. For gluten-free, ensure broth is free of gluten.

Nutrition

Find it online: https://recipesunfolded.com/lebanese-mujadara-recipe/

×