Lebanese Mujadara Recipe

Introduction

Mujadara is a beloved Lebanese dish featuring tender lentils and fragrant rice topped with crispy caramelized onions. It’s a simple, comforting meal that’s both hearty and flavorful, perfect for a nourishing weeknight dinner.

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: Place the rinsed rice in a medium bowl and cover with cold water. Set aside to soak while you prepare the other ingredients.
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 beginning to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer the onions to the prepared plate and set aside to continue crisping. Reserve the onion oil in the pot.
3. Step 3: In a separate pot, add the rinsed lentils and enough water to cover. Bring to a boil, then reduce the heat to medium-low. Cover with a tight-fitting lid and cook for 15 minutes until the lentils begin to soften.
4. Step 4: Drain the soaked rice and rinse it once more. Add the rice to the pot with the lentils along with the salt. Stir once to combine, cover again with the lid, and cook undisturbed for 15 minutes until the rice is tender.
5. Step 5: Remove the pot from the heat and let it rest, covered, for 5 minutes. Sprinkle the cumin over the mixture, then fluff the lentils and rice together gently with a fork.
6. Step 6: Pour the reserved onion oil over the mujadara, then spoon the crispy onions on top. Serve warm, optionally with a side of cucumber yogurt sauce for a refreshing contrast.

Tips & Variations

• Use basmati rice for a lighter, fluffier texture that complements the lentils well.
• For extra flavor, add a pinch of cinnamon or allspice along with the cumin.
• Leftover mujadara tastes even better the next day, as the flavors develop further.
• Serve with a dollop of Greek yogurt or a simple cucumber and garlic sauce for added creaminess.

Storage

Store mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stove with a splash of water to prevent drying out. It also freezes well and can be thawed overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for mujadara?

Yes, but brown lentils are preferred because they hold their shape when cooked. Red lentils tend to break down and make the dish mushy.

Is mujadara suitable for a vegan diet?

Absolutely! Mujadara is naturally vegan and dairy-free, making it a nutritious and satisfying choice for plant-based eaters.

Lebanese Mujadara Recipe

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4.8 from 116 reviews

Lebanese Mujadara is a hearty and comforting dish made with tender lentils, fluffy rice, and crispy caramelized onions, all infused with warm cumin spices. This traditional Middle Eastern recipe is simple to prepare on the stovetop and offers a delicious, nutritious vegetarian meal perfect for any occasion.

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

Ingredients

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Rice and Lentils

• 1 cup long grain or basmati white rice, rinsed
• 2 cups brown lentils, rinsed and drained
• 4 ½ cups water (plus more for soaking the rice)
• 1 teaspoon salt
• 2 teaspoons cumin

Onions and Oil

• ½ cup olive oil
• 2 large yellow onions, thinly sliced

Instructions

1. Soak the Rice: Place the rinsed rice in a medium bowl and cover it with cold water. Set aside to soak, which helps the rice cook evenly and improves texture.
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 stir constantly until they are deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer the onions to the prepared plate and let them continue to crisp as they cool. Reserve the cooking oil in the pot.
3. Cook the Lentils: In a separate pot, add the lentils and water. Bring to a boil, then reduce heat to medium-low, cover tightly, and simmer for 15 minutes.
4. Add Rice and Salt: Drain and rinse the soaked rice, then add it to the lentils along with the salt. Stir once gently, cover again with a tight-fitting lid, and cook undisturbed for another 15 minutes to finish cooking the rice and lentils together.
5. Rest and Season: Remove the pot from heat and let it rest, covered, for 5 minutes. Then, sprinkle the cumin over the mixture and fluff the rice and lentils together with a fork to combine all flavors evenly.
6. Serve: Drizzle the reserved flavored olive oil on top of the mujadara, then spoon the crispy caramelized onions over it. Serve warm, optionally accompanied by cucumber yogurt sauce for a refreshing contrast.

Notes

• For a more aromatic flavor, you can toast the cumin lightly before adding it to the dish.
• Soaking the rice is optional but recommended for best texture.
• If you prefer a vegan option, serve without yogurt sauce or choose a dairy-free yogurt.
• The crispy onions can be made ahead and refrigerated for convenience.
• This dish pairs wonderfully with a fresh salad or steamed vegetables.

Keywords: Mujadara, Lebanese lentils and rice, caramelized onions, vegetarian Middle Eastern recipe, healthy legume dish