If you are craving a wholesome, comforting dish that bursts with flavor and simplicity, then you are in for a treat with this Simple Lebanese Lentils & Rice (Mujaddara) Recipe. It’s a beautiful harmony of earthy lentils, fluffy rice, and sweet caramelized onions that come together in a way that feels both nourishing and soul-satisfying. Mujaddara is a classic Middle Eastern staple that’s naturally vegan and gluten-free, and it proves that humble ingredients can create something truly magical on your plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using a handful of essential ingredients that each bring their own magic to the dish. Every item contributes noticeable flavor, texture, or color, making the winning combination that is mujaddara.
- Olive oil (3 tablespoons, divided): Adds richness and is perfect for caramelizing onions to golden perfection.
- Yellow onions (2 large, thinly sliced): Their natural sweetness is unlocked through slow caramelization, creating the heart of mujaddara.
- Lentils (1 cup, brown or green, rinsed): Packed with protein and fiber, they provide a hearty body to the dish.
- Long-grain white rice or basmati (1/2 cup): Lends a light and fluffy texture that balances the lentils wonderfully.
- Water or vegetable broth (4 cups): Forms the cooking base, infusing depth and moisture.
- Ground cumin (1 teaspoon): Offers a warm, earthy spice that is signature to Middle Eastern cuisine.
- Ground allspice (1/2 teaspoon): Adds subtle complexity and a hint of sweetness.
- Salt and pepper: To taste, essential for enhancing all the layers of flavor.
How to Make Simple Lebanese Lentils & Rice (Mujaddara) Recipe
Step 1: Caramelize the Onions
Start by heating 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the thinly sliced yellow onions and stir frequently as they cook for 20 to 25 minutes. Your goal is to get them deeply golden and richly caramelized. This step is absolutely crucial because the sweet, jammy onions are what elevate mujaddara from simple to sensational. Once ready, remove half of the onions to use as a gorgeous topping later on.
Step 2: Cook the Lentils
Into the pot with the remaining caramelized onions, add the rinsed lentils along with 4 cups of water or vegetable broth. Bring this mixture to a gentle boil, then lower the heat to a simmer. Keep it uncovered and let the lentils cook for about 15 minutes. This softens them without overcooking, creating the perfect texture that holds up nicely once you add the rice.
Step 3: Add Rice and Spices
Now stir in the rice, ground cumin, ground allspice, salt, and pepper. Give everything a good mix so the spices evenly coat the lentils and rice. Cover the pot tightly and let it simmer for another 20 minutes. During this time, the rice absorbs the flavorful liquid, and everything becomes tender. Your kitchen will be filled with such an inviting aroma, it’s hard not to taste early.
Step 4: Let it Rest and Fluff
Once the rice and lentils are perfectly cooked and the liquid is all absorbed, take the pot off the heat. Keep it covered and let it rest for 5 to 10 minutes. This resting period lets the flavors settle and the texture finish developing. When you’re ready, fluff the rice and lentils gently with a fork, then crown your dish with the reserved caramelized onions for a stunning final touch.
How to Serve Simple Lebanese Lentils & Rice (Mujaddara) Recipe
Garnishes
Caramelized onions are the classic garnish, adding sweetness and a crisp edge, but don’t stop there. A dollop of plain yogurt or a sprinkle of freshly chopped parsley can brighten the plate beautifully, making each bite exciting and fresh. Toasted pine nuts or a dash of sumac also add wonderful texture and flavor contrasts.
Side Dishes
This Simple Lebanese Lentils & Rice (Mujaddara) Recipe pairs wonderfully with light and crisp salads like a cucumber and tomato salad dressed with lemon juice and olive oil. Pickled vegetables or a simple tahini sauce also make excellent companions, balancing the earthiness and richness of the lentils and rice.
Creative Ways to Present
For a more festive occasion, serve mujaddara on a large platter with a border of fresh herbs and wedges of lemon. You can also layer it with roasted vegetables or use it as a stuffing for roasted peppers or eggplants. The versatility of this dish makes it perfect for casual family dinners or impressive potlucks alike.
Make Ahead and Storage
Storing Leftovers
Simple Lebanese Lentils & Rice (Mujaddara) Recipe stores beautifully in the refrigerator. Transfer leftovers into an airtight container and consume within 3 to 4 days. The flavors actually deepen overnight, making it a fantastic option for meal prepping.
Freezing
If you want to keep it longer, mujaddara freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Just be sure to cool it completely before freezing to maintain the best texture and flavor.
Reheating
Reheat mujaddara gently on the stovetop or in the microwave. Add a splash of water or broth to prevent dryness and stir occasionally until warmed through. This will help keep the lentils and rice nice and fluffy without getting mushy.
FAQs
Can I use brown rice instead of white rice in this recipe?
Yes, you can swap in brown rice, but keep in mind it will require a longer cooking time and more liquid to cook through properly. Adjust accordingly and monitor the texture as it simmers.
Is this recipe vegan and gluten-free?
Absolutely! This Simple Lebanese Lentils & Rice (Mujaddara) Recipe is naturally vegan and gluten-free, making it a great option for many dietary preferences.
What can I serve with mujaddara to make a complete meal?
Pair it with a fresh cucumber salad, plain yogurt, or roasted vegetables to add freshness and extra nutrients. A simple tahini sauce also complements the flavors beautifully.
How do I get the onions perfectly caramelized?
Be patient and cook them over medium heat with a bit of olive oil, stirring frequently. The onions need around 20 to 25 minutes to develop that deep golden color and sweetness without burning.
Can I make this dish in advance?
Yes! Mujaddara actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat before serving.
Final Thoughts
There’s something truly satisfying about making and sharing this Simple Lebanese Lentils & Rice (Mujaddara) Recipe. It’s a comforting hug in food form, packed with flavor, simplicity, and heart. Whether you’re new to Middle Eastern cuisine or a longtime fan, I encourage you to try your hand at this classic — it’s a kitchen staple you’ll keep coming back to time and again.
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Simple Lebanese Lentils & Rice (Mujaddara) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan, Gluten Free
Description
A simple and hearty Lebanese dish featuring tender lentils and fluffy rice, topped with sweet caramelized onions. Mujaddara is a classic Middle Eastern vegan and gluten-free main course that’s easy to prepare on the stovetop, perfect for a nutritious and flavorful meal.
Ingredients
Ingredients
- 3 tablespoons olive oil, divided
- 2 large yellow onions, thinly sliced
- 1 cup brown or green lentils, rinsed
- 1/2 cup long-grain white rice (or basmati)
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
Instructions
- Caramelize the onions: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Remove half the onions and set aside for topping.
- Cook lentils: To the remaining onions in the pot, add the rinsed lentils and 4 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Add rice and spices: Stir in the rice, cumin, allspice, salt, and pepper. Cover and continue simmering for another 20 minutes, or until the lentils and rice are tender and the liquid is absorbed.
- Rest and serve: Remove the pot from heat and let sit, covered, for 5–10 minutes. Fluff the mixture with a fork and top with the reserved caramelized onions before serving.
Notes
- Serve with plain yogurt or a simple cucumber salad for a refreshing contrast.
- You can use brown rice, but increase the cooking time and liquid accordingly.
- Mujaddara tastes even better the next day after the flavors meld.
