📝 About This Recipe
Moudardara is the quintessential Lebanese comfort food, a rustic and aromatic blend of earthy green lentils and fluffy long-grain rice. Unlike its cousin Mujadara, which is often pureed, Moudardara celebrates the distinct texture of each grain, all brought to life by the deep, umami richness of slow-caramelized onions. This dish is a masterclass in how humble pantry staples can be transformed into a sophisticated Hot Mezze through patience and the perfect touch of warm spices.
🥗 Ingredients
The Base
- 1 cup Green or Brown Lentils (rinsed and picked over for stones)
- 1 cup Basmati or Long-Grain White Rice (soaked in water for 15 minutes, then drained)
- 4 cups Water (divided use)
- 1/2 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
The Aromatics
- 4 large Yellow Onions (halved and thinly sliced into half-moons)
- 1 teaspoon Cumin Powder (freshly ground)
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cinnamon
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt or Labneh (for serving on the side)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium pot and cover with 3 cups of water. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and simmer the lentils for 15-18 minutes. They should be 'al dente'—tender but still holding their shape firmly. Do not overcook them into a mush.
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3
While the lentils simmer, heat the olive oil in a large, wide skillet over medium-high heat. Add the sliced onions.
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4
Sauté the onions, stirring frequently. This is the most important step. You want them to turn a deep, dark mahogany brown without burning. This will take about 20-25 minutes.
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5
Once the onions are deeply caramelized and crispy at the edges, use a slotted spoon to remove about half of them to a plate lined with paper towels. These will be your crispy topping.
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6
Leave the remaining half of the onions and the flavorful infused oil in the skillet. Stir in the cumin, allspice, cinnamon, salt, and pepper, letting the spices toast for 30 seconds until fragrant.
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7
Drain the cooked lentils, but reserve the dark cooking water. This water is liquid gold and will give the rice its beautiful tan color.
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8
Add the soaked and drained rice to the skillet with the spiced onions. Stir gently for 2 minutes to coat every grain of rice in the onion-infused oil.
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9
Add the par-cooked lentils to the rice and onion mixture. Pour in 1.5 cups of the reserved lentil cooking water (add plain water if you don't have enough).
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10
Bring the mixture to a gentle boil. Once bubbling, turn the heat to the lowest setting, cover the skillet with a tight-fitting lid, and cook for 15-18 minutes.
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11
Turn off the heat. Remove the lid, place a clean kitchen towel over the pot, and put the lid back on. Let it rest for 10 minutes; the towel absorbs excess steam and ensures fluffy grains.
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12
Fluff the Moudardara gently with a fork, being careful not to break the lentils. Transfer to a large serving platter.
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13
Mound the reserved crispy onions generously over the top and sprinkle with fresh parsley. Serve warm or at room temperature.
💡 Chef's Tips
Use only green or brown lentils; red lentils will disintegrate and ruin the texture of this specific dish. Don't rush the onions; the deep brown color provides all the natural sweetness and color for the rice. If your onions aren't crisping up, add a tiny pinch of flour or cornstarch to them while frying. Always soak your rice for at least 15 minutes to remove excess starch, ensuring the grains stay separate and fluffy. If the rice feels too dry after the cooking time, add two tablespoons of hot water and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve with a side of cold, creamy cucumber and yogurt salad (Kh'yar bi Laban) to balance the warm spices. A fresh Fattoush salad with plenty of sumac and toasted pita chips makes the perfect crunchy companion. Offer a bowl of pickled turnips (Kabees El Lift) for a bright, acidic pop against the earthy lentils. Enjoy as part of a larger Mezze spread alongside Hummus, Baba Ganoush, and hot meat-filled Sambousek. Pairs beautifully with a chilled glass of Lebanese Arak or a crisp, dry Rosé.