📝 About This Recipe
This ancient Levantine masterpiece is the ultimate comfort food, proving that the humble combination of lentils and rice can be truly extraordinary. The magic lies in the slow-caramelized onions, which transform into sweet, mahogany ribbons that infuse every grain with deep, savory flavor. It is a protein-rich, dairy-free staple that balances the earthiness of cumin and coriander with a crispy, golden topping that is simply addictive.
🥗 Ingredients
The Pulse and Grain
- 1 cup Brown or Green Lentils (rinsed and debris removed; do not use red lentils)
- 1 cup Basmati Rice (long-grain, rinsed until water runs clear)
- 4 cups Water (divided into 3 cups for lentils and 1 cup for the final simmer)
- 1.5 teaspoons Sea Salt (plus more to taste)
The Aromatics and Spices
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cinnamon (adds a subtle warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Freshness
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 1 piece Lemon (cut into wedges for serving)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer.
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2
Cook the lentils for 15-18 minutes. They should be 'al dente'—tender but still holding their shape with a slight bite, as they will cook further with the rice.
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3
Drain the lentils over a bowl, reserving the cooking liquid. Measure the liquid; you will need 1.5 cups. If you have less, add water to reach that amount.
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4
While the lentils simmer, heat the olive oil in a large, heavy-bottomed skillet over medium-high heat.
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5
Add the sliced onions to the skillet. Cook, stirring frequently, for about 15-20 minutes. You want them to turn a deep, dark caramel brown without burning.
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6
Once the onions are deeply browned and slightly crispy, use a slotted spoon to remove about half of them to a paper-towel-lined plate. These will be your garnish.
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7
In the skillet with the remaining onions and oil, stir in the cumin, coriander, cinnamon, and black pepper. Toast the spices for 1 minute until fragrant.
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8
Add the rinsed rice to the skillet with the onions and spices. Stir well for 2 minutes to coat every grain of rice in the spiced oil.
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9
Add the par-cooked lentils, the 1.5 cups of reserved lentil liquid, and 1.5 teaspoons of salt to the skillet. Stir gently to combine.
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10
Bring the mixture to a boil, then immediately turn the heat to the lowest setting. Cover the skillet with a tight-fitting lid.
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11
Cook undisturbed for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
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12
Remove from heat. Place a clean kitchen towel over the pot, put the lid back on over the towel, and let it sit for 10 minutes. This absorbs excess steam and makes the rice fluffy.
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13
Fluff the Mujadara gently with a fork, incorporating some of the caramelized onions from the bottom.
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14
Transfer to a large serving platter. Top with the reserved crispy onions, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Do not rush the onions; their deep color provides the characteristic flavor and brown hue of the entire dish. Always rinse your Basmati rice several times to remove excess starch, ensuring fluffy, separate grains. If the rice is still a bit firm after the liquid is gone, add 2 tablespoons of hot water and cover for 5 more minutes. Use brown or green lentils only; red lentils will turn into a mushy puree and lose the texture required for this dish. For an extra layer of flavor, use vegetable broth instead of water for the final simmer.
🍽️ Serving Suggestions
Serve with a side of Fattoush salad for a refreshing, acidic crunch. Pair with a dollop of dairy-free garlic sauce (Toum) for a pungent kick. Accompany with a plate of pickled turnips and olives for a traditional meze spread. Enjoy warm or at room temperature, making it perfect for potlucks or meal prep. A chilled glass of dry white wine or a sparkling mint lemonade cuts through the richness beautifully.