Description
Mujadara is a traditional Lebanese dish made with lentils, rice, and caramelized onions, creating a simple yet flavorful meal.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cup long-grain rice, soaked
- 4–5 large yellow onions, thinly sliced
- 4 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- About 4 cups water
Instructions
- Caramelize the onions. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and a little crispy at the edges. Remove half and set aside for topping; keep the rest, with the oil, in the pan.
- Par-cook the lentils. Place the lentils in a pot, cover with about an inch of water, bring to a boil, then reduce to a simmer. Cook for about 10–15 minutes until just tender.
- Combine and cook. Drain the soaked rice. Add the rice and par-cooked lentils to the pan with the caramelized onions. Pour in about 2 cups of water, season with cumin, salt, and pepper. Bring to a boil, then cover, reduce heat to low, and simmer until the liquid is absorbed, about 20 minutes.
- Finish and serve. Fluff gently with a fork. Transfer to a serving platter. Top generously with the reserved caramelized onions and drizzle with the remaining olive oil. Serve warm.
Notes
Mujadara keeps well in the fridge for up to 4 days and reheats nicely with a splash of water. It’s also great cold, folded into a wrap with tomato.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg