Lebanese Mujadara Recipe

Introduction

Mujadara is a classic Lebanese dish that brings together lentils, rice, and caramelized onions in a comforting, flavorful combination. This humble yet satisfying meal is perfect for a wholesome lunch or dinner and is loved for its simplicity and delicious taste.

Ingredients

• 1 cup long grain or basmati white rice (rinsed)
• 4 ½ cups water (plus more for soaking the rice)
• ½ cup olive oil
• 2 large yellow onions (thinly sliced)
• 2 cups brown lentils (rinsed and drained)
• 1 teaspoon salt
• 2 teaspoons cumin

Instructions

1. Step 1: In a medium bowl, cover the rice with cold water and set aside to soak.
2. Step 2: Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the sliced onions and cook, stirring constantly, until they are deeply browned and begin to crisp at the edges, about 20 minutes. Use a slotted spoon to transfer the onions to the prepared plate and set aside. They will continue to crisp as they cool. Reserve the oil used for cooking the onions.
3. Step 3: In another pot, add the lentils and enough water to cover. Bring to a boil, then reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 15 minutes.
4. Step 4: Drain the soaked rice and rinse it well. Add the rice and salt to the pot with the lentils, stir once, then cover again and cook undisturbed for another 15 minutes.
5. Step 5: Remove the pot from heat and let it rest, covered, for 5 minutes. Stir in the cumin and fluff the rice and lentils gently with a fork to combine.
6. Step 6: Drizzle the reserved olive oil over the mujadara, then top with the crispy onions. Serve warm, optionally accompanied by cucumber yogurt sauce.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or allspice along with the cumin.
• Use basmati rice for a lighter, more fragrant result.
• If you prefer, substitute the olive oil with ghee or butter for a richer taste.
• Serve with a side of fresh salad or tangy yogurt sauce to balance the earthiness of the lentils.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist. The crispy onions are best added fresh after reheating to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Brown lentils hold their shape better and are traditional for mujadara, but you can use red lentils if you prefer a softer texture. Cooking time may be shorter, so watch them closely to avoid overcooking.

Is mujadara vegan?

Yes, this recipe is naturally vegan and dairy-free, relying on simple ingredients like lentils, rice, onions, and olive oil for rich flavor.

Lebanese Mujadara Recipe

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★★★★★

4.6 from 747 reviews

Lebanese Mujadara is a flavorful and comforting dish combining tender lentils and fluffy rice, topped with crispy caramelized onions and aromatic cumin. This traditional Middle Eastern recipe is simple to prepare and uses pantry staples to create a hearty vegetarian meal, perfect for any occasion.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup long grain or basmati white rice, rinsed
• 4 ½ cups water, plus more for soaking the rice
• ½ cup olive oil
• 2 large yellow onions, thinly sliced
• 2 cups brown lentils, rinsed and drained
• 1 teaspoon salt
• 2 teaspoons cumin

Instructions

1. Soak the Rice: In a medium bowl, cover the rice with cold water and let it soak while you prepare the other ingredients. This soaking helps the rice cook evenly.
2. Caramelize the Onions: Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the thinly sliced onions and cook, stirring constantly, until they become deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer the crispy onions to the lined plate, allowing them to drain and continue crisping as they cool. Reserve the onion oil in the pot.
3. Cook the Lentils: Add the rinsed lentils to another pot and cover with water. Bring to a boil over high heat, then reduce to medium-low. Cover with a tight-fitting lid and simmer for 15 minutes.
4. Add Rice to Lentils: Drain the soaked rice and rinse it briefly. Transfer the rice to the pot with the partially cooked lentils. Add salt and stir once to combine. Cover again with a tight-fitting lid and cook undisturbed for an additional 15 minutes over medium-low heat.
5. Rest and Fluff: Remove the pot from heat and let the mujadara rest, covered, for 5 minutes. Stir in the cumin and fluff the rice and lentils gently with a fork to mix the flavors and separate the grains.
6. Finish with Onion Oil and Toppings: Pour the reserved onion oil over the mujadara, then spoon the crispy caramelized onions on top. Serve warm. Optionally, accompany the dish with cucumber yogurt sauce for added freshness.

Notes

• Soaking the rice before cooking improves texture and helps it cook evenly with the lentils.
• Be patient when caramelizing onions; slow cooking brings out their natural sweetness and adds depth of flavor.
• Use a tight-fitting lid to ensure even cooking and to allow the rice and lentils to steam properly.
• This dish is naturally vegetarian and can be served as a main or side dish.
• You can substitute brown lentils with green lentils if preferred, but cooking times may vary.

Keywords: Mujadara, Lebanese lentils and rice, caramelized onions, vegetarian Middle Eastern dish, cumin rice and lentils