Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseDinner
Recipe Story
origins & traditionsMujadara is a beloved Lebanese comfort food that transforms simple pantry staples into a deeply flavorful and nourishing meal. This ancient dish features tender brown lentils and fluffy rice cooked together with aromatic cumin and topped with golden crispy onions that add sweetness and crunch. The layers of flavor develop as the lentils and rice simmer together, absorbing the spices and creating a creamy texture. Traditionally served with yogurt and a crisp salad, mujadara represents the essence of Lebanese home cooking - nutritious, economical, and utterly delicious. The crispy onions are the crowning glory, providing a sweet and savory contrast to the earthy lentils and rice below.
Instructions
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Rinse the brown lentils thoroughly under cold water and drain well.
In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the lentils and 4 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes until lentils are partially cooked.
While lentils cook, rinse the white rice until water runs clear.
Thinly slice the onions into half-moons. In a large skillet, heat the remaining olive oil over medium-high heat.
Add the sliced onions to the skillet with a pinch of salt and cook, stirring frequently, for 20-25 minutes until deeply golden and crispy. Remove half of the onions and set aside for garnish.
Add the minced garlic, cumin, and black pepper to the pot with the lentils. Stir well.
Add the rinsed rice and half of the caramelized onions to the lentils, along with 2 cups of water and salt to taste.
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
Remove from heat and let stand covered for 5 minutes.
Fluff the mujadara gently with a fork, mixing the rice and lentils together.
Transfer to a serving platter and top generously with the reserved crispy onions.
Serve hot with yogurt and fresh parsley on the side.
Mujadara with Crispy Onions
4.8 (28)
A comforting Lebanese one-pot dish combining brown lentils, rice, and caramelized onions with warm Middle Eastern spices. This humble yet satisfying meal is perfect for any weeknight dinner.
easy
1h 5m
6 servings
Ingredients
0 of 10 checked
main
- 1 1/2 cups lentils, rinsed and drained
- 1 cups rice-white, rinsed until water runs clear
- 3 pieces onions, thinly sliced
- 6 tablespoons olive-oil, divided
aromatics
- 4 cloves garlic, minced
spices
- 2 teaspoons cumin, ground
- 1 teaspoons black-pepper, freshly ground
seasoning
- 2 teaspoons salt, to taste
garnish
- 1 cups greek-yogurt, for serving (optional)
- 3 tablespoons parsley, chopped (optional)
Chef Tips
expert advice•For the best crispy onions, slice them evenly and cook patiently over medium heat - rushing will burn them.
•The key to perfect mujadara is the rice-to-lentil ratio; adjust liquid if needed based on your rice variety.
•You can substitute brown rice for a nuttier flavor, but increase cooking time by 10 minutes.
•For a richer version, use vegetable or chicken broth instead of water.
•The dish actually tastes better the next day as flavors meld together.
•Add a squeeze of lemon juice before serving for brightness.
•Traditional accompaniments include cucumber tomato salad, pickled turnips, and a dollop of thick yogurt.
•Some families add a pinch of cinnamon or allspice for extra warmth.
