Lebanese Mujadara Recipe

Introduction

Mujadara is a comforting Lebanese dish made with lentils, rice, and caramelized onions. It’s hearty, flavorful, and perfect as a satisfying vegetarian meal or a side dish to accompany your favorites.

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 start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer the onions to the plate and set aside. They will continue to crisp as they cool. Reserve the oil from cooking the onions.
3. Step 3: In another pot, add the lentils and cover with water. Bring to a boil, then reduce heat to medium-low and cover with a tight-fitting lid. Cook for 15 minutes.
4. Step 4: Drain the soaked rice, rinse well, and add it to the pot with the lentils along with the salt. Stir once, cover again with a tight-fitting lid, and cook undisturbed for 15 minutes.
5. Step 5: Remove the pot from heat and let it rest, covered, for 5 minutes. Add the cumin and gently fluff the rice and lentils with a fork to combine.
6. Step 6: Pour the reserved onion oil over the mujadara and spoon the crispy onions on top. Serve warm, optionally with cucumber yogurt sauce.

Tips & Variations

• Use basmati rice for a more fragrant and fluffy texture.
• For extra flavor, add a pinch of cinnamon or allspice to the lentils while cooking.
• If you prefer a milder onion flavor, cook the onions over medium heat instead.
• Serve with a side of tangy cucumber yogurt sauce for a refreshing contrast.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it feels dry to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for mujadara?

Brown or green lentils work best because they hold their shape well during cooking. Avoid red lentils as they tend to become mushy.

Is mujadara vegan and gluten-free?

Yes, mujadara is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Lebanese Mujadara Recipe

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4.8 from 132 reviews

Mujadara is a classic Lebanese dish featuring a flavorful combination of lentils, rice, and crispy caramelized onions. This hearty, comforting meal is naturally vegan and gluten-free, offering a perfect balance of earthiness from lentils and aromatic spices like cumin. The lentils and rice cook together to create a tender, satisfying base, while the golden, crispy onions add a delightful texture and rich depth of flavor. Serve it warm as a wholesome main or as a side dish, optionally paired with a refreshing cucumber yogurt sauce.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegan

Ingredients

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Rice

• 1 cup long grain or basmati white rice (rinsed)
• Water (for soaking rice and cooking, approximately 4 ½ cups plus extra for soaking)

Lentils

• 2 cups brown lentils (rinsed and drained)

Onions and Oil

• 2 large yellow onions (thinly sliced)
• ½ cup olive oil

Seasonings

• 1 teaspoon salt
• 2 teaspoons cumin

Instructions

1. Soak the Rice: Place the rinsed rice in a medium bowl and cover with cold water. Let it soak while you prepare the other ingredients.
2. Caramelize the Onions: Line a plate with two paper towels. Heat olive oil in a large pot over high heat. Add thinly sliced onions and cook them, stirring constantly, until they are deeply browned and starting to crisp around the edges, which takes about 20 minutes. Use a slotted spoon to transfer the onions onto the paper towel-lined plate so they continue to crisp as they cool. Reserve the oil used for cooking.
3. Cook the Lentils: In another pot, add the rinsed lentils and water (enough to cover, approximately 4 ½ cups). Bring to a boil, then reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 15 minutes.
4. Add the Rice and Salt: Drain the soaked rice and rinse it. Add the rice and 1 teaspoon salt to the pot with the lentils. Stir gently once to combine, then cover again with a tight-fitting lid and cook undisturbed for another 15 minutes.
5. Rest and Season: Remove the pot from heat and let it rest, covered, for 5 minutes. After resting, add 2 teaspoons of cumin and fluff the rice and lentils with a fork to mix flavors and separate the grains.
6. Finish and Serve: Pour the reserved olive oil over the mujadara, then spoon the crispy caramelized onions on top. Serve the dish warm, optionally accompanied by a cucumber yogurt sauce for a refreshing contrast.

Notes

• Use basmati or long grain rice for the best texture and separation of grains.
• Caramelizing onions slowly over medium-high heat develops the signature rich flavor and crisp texture.
• Do not stir the rice and lentils mixture while cooking to allow proper steam cooking and fluffy texture.
• Serve with a side of cucumber yogurt sauce to add creaminess and balance the earthiness.
• This dish is naturally vegan and gluten-free, making it suitable for many dietary preferences.

Keywords: Mujadara, Lebanese lentils and rice, caramelized onion lentils, vegan Lebanese recipe, vegetarian Middle Eastern dish, healthy lentil rice, spiced lentil rice