Mujadara (Lebanese Lentils and Rice)

🧂 Ingredients

• 200 g Brown or green lentils(Rinsed well.)
• 200 g Medium-grain rice (like basmati or jasmine)(Rinsed until water runs clear.)
• 4 Large yellow onions(Thinly sliced into half-moons.)
• 1 tsp Ground cumin
• 100 ml Olive oil(Plus more for frying onions if needed.)
• 600 ml Water or vegetable broth(For cooking lentils and rice.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the crispy onions: Heat about 50-75 ml of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are deeply golden brown and crispy. This process can take 20-30 minutes. Be patient; avoid burning them. Once crispy, use a slotted spoon to remove the onions from the pot and drain them on paper towels. Reserve the flavorful oil in the pot.

   ⏱️ 25 minutes
2. 2

   Cook the lentils: Add the rinsed lentils to the pot with the reserved onion-infused olive oil. Add 400 ml of water or broth and 1/2 tsp of cumin. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender but still hold their shape. They should not be mushy.

   ⏱️ 20 minutes
3. 3

   Add the rice and remaining liquid: Stir the rinsed rice into the pot with the cooked lentils. Add the remaining 200 ml of water or broth, the remaining 1/2 tsp of cumin, salt, and pepper to taste. Ensure the liquid covers the rice and lentils by about 1 cm (1/2 inch). Bring the mixture back to a boil.

   ⏱️ 5 minutes
4. 4

   Simmer until cooked: Reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed. Avoid lifting the lid during this time.

   ⏱️ 20 minutes
5. 5

   Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the mujadara gently with a fork. Stir in about half of the crispy fried onions. Serve the mujadara hot, generously topped with the remaining crispy onions.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The key to great mujadara is the crispy onions. Slice them thinly and be patient during the frying process to achieve deep caramelization without burning.
• ✓Rinsing both the lentils and rice is crucial for removing excess starch, which prevents them from becoming gummy.
• ✓Mujadara is delicious served with a side of plain yogurt or a fresh cucumber and tomato salad to balance the richness.
• ✓Leftovers can be gently reheated on the stovetop with a splash of water.

🔄 Variations

• For a different texture, use bulgur wheat instead of rice.
• Add a pinch of cinnamon or coriander along with the cumin for added depth.
• Some recipes include a small amount of sautéed garlic with the onions.

🥗 Nutrition

Per serving