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
Scale
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.
