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Lebanese Mujadara

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A comforting dish made with lentils, rice, and sweet caramelized onions, perfect for weeknight meals or meal prep.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3/4 cup long-grain white rice, rinsed
  • 2–3 large onions, thinly sliced
  • 3 tablespoons olive oil
  • 3 cups water or low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice or a pinch of cinnamon (optional)
  • 1 bay leaf (optional)
  • Salt and black pepper, to taste
  • Lemon wedges, for serving (optional)
  • Fresh parsley or mint, chopped (optional)
  • Plain yogurt or plant-based yogurt, for serving (optional)
  • Pinch of sumac, for serving (optional)

Instructions

  1. Rinse the lentils and rice until the water runs clear. Drain well.
  2. Warm the olive oil in a wide pan over medium heat. Add the sliced onions with a pinch of salt and cook until deep golden and jammy, about 20–25 minutes. Remove half for topping.
  3. Add the remaining onions in the pot and stir in the ground cumin, allspice (or cinnamon), and bay leaf. Cook until fragrant.
  4. Pour in the lentils and water or broth. Bring to a boil, reduce heat, and simmer for 10–12 minutes until lentils are just tender.
  5. Stir in the rinsed rice, salt, and black pepper. Add more hot water if needed to cover by about 1/2 inch.
  6. Cover and cook on low until rice is tender and liquid is absorbed, about 15–18 minutes. Let rest off heat for 5–10 minutes.
  7. Fluff with a fork and top with reserved caramelized onions, parsley or mint, and lemon wedges. Adjust salt and pepper to taste.

Notes

Mujadara improves in flavor the next day. Store in airtight containers if there are leftovers.

Nutrition

Find it online: https://diyprzepisy.com/mujadara-lebanese-lentils-rice-caramelized-onions/

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