Mujadara

5 from 4 votes

This easy Mujadara is a Lebanese lentil and rice dish made with green or brown lentils, rice, olive oil, and caramelized onions. It is budget-friendly, filling, naturally vegan, and perfect with yogurt, pickles, or salad.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 503kcal

Author: Ayla Clulee

Ingredients

1 cup green lentils (200 grams)
4 cups water (3 cups and 1 cup separately)
½ teaspoon cumin
2 bay leaves
¼ cup olive oil
4 medium onions (finely sliced)
1 cup rice (baldo, tosya, or basmati)
1 teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley (to garnish)

US Customary - Metric

Instructions

Pre-Cook the Lentils

Wash the lentils well and place them in a heavy-based pan with 3 cups / 700 ml cold water, bay leaves, and cumin.
Cover with a lid and bring to a boil.
Reduce the heat and simmer for 15 to 25 minutes, or until the lentils are almost cooked but still firm. They will continue cooking with the rice, so do not let them get too soft.

Caramelize the Onions

While the lentils are cooking, slice the onions thinly and evenly.
Heat the olive oil in a large heavy-based pan over medium heat.
Add the sliced onions and cook for 15 to 20 minutes, stirring often, until they are soft, deep golden, and starting to crisp at the edges.
Reduce the heat if the onions are browning too quickly.

Cook the Rice

Rinse the rice under cold running water until the water runs mostly clear.
Add the rinsed rice to the lentils with the remaining 1 cup / 240 ml water, or just enough water to cover the rice and lentils.
Add the salt and black pepper, then stir gently.
Cover with a lid and simmer over low heat for about 15 minutes, or until the rice is cooked and the liquid has been absorbed.
Remove the pan from the heat. Add three quarters of the caramelized onions to the lentils and rice, then stir gently.
Remove the bay leaves.
Place a clean kitchen towel over the pan, put the lid back on, and let the mujadara rest for 10 minutes.
Top with the remaining caramelized onions and chopped parsley before serving.

Notes

Use green or brown lentils. Red lentils are not suitable because they break down and become mushy.
The lentils need to be partly cooked before adding the rice because they take longer to cook.

Rinse the rice well before adding it to the pan. This helps stop the mujadara from becoming sticky.
Slice the onions thinly and evenly, so they caramelize at the same pace.
Cook the onions until deep golden brown, but do not let them burn. Lower the heat if they are browning too quickly.
If the rice is not fully cooked and the pan looks dry, add a small splash of water and continue cooking on low heat.
Let the mujadara rest for 10 minutes before serving for a better texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of water.

Nutrition