📝 About This Recipe
Mujadara is the ultimate Middle Eastern comfort food, a humble yet majestic marriage of earthy brown lentils, fragrant basmati rice, and a mountain of deeply caramelized onions. This ancient Levantine staple relies on the natural sweetness of the onions to provide a rich, savory depth that transforms simple pantry ingredients into a gourmet experience. Naturally gluten-free and protein-rich, it is a testament to how traditional plant-based cooking can be both incredibly satisfying and deeply aromatic.
🥗 Ingredients
The Grains and Lentils
- 1 cup Brown or Green Lentils (rinsed and picked over; do not use red lentils)
- 1 cup Basmati Rice (long-grain, rinsed until water runs clear)
- 4 cups Water (divided use)
- 1/4 cup Extra Virgin Olive Oil (high quality for best flavor)
The Aromatics and Spices
- 4 large Yellow Onions (thinly sliced into half-moons)
- 1 1/2 teaspoons Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1 1/2 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Sugar (optional, to assist with onion caramelization)
For Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt (for serving; use dairy-free if vegan)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Place the rinsed lentils in a medium saucepan with 2 1/2 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-18 minutes until the lentils are tender but still have a firm bite (al dente). Do not overcook them into a mush.
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2
While the lentils simmer, soak the rinsed basmati rice in a bowl of cold water for 15 minutes. This removes excess starch and ensures fluffy grains.
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3
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onions and a pinch of salt.
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4
Cook the onions, stirring frequently, for about 20-25 minutes. If they start to burn, add a splash of water. You want them to turn a deep, dark mahogany brown—this is where all the flavor lives.
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5
Once the onions are deeply caramelized, remove about half of them with a slotted spoon and set aside on a paper-towel-lined plate. These will be your crispy topping.
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6
To the remaining onions in the pot, add the cumin, cinnamon, allspice, and black pepper. Stir for 1 minute until the spices are fragrant and toasted.
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7
Drain the par-cooked lentils (reserving the cooking liquid) and add them to the pot with the spiced onions.
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8
Drain the soaked rice and add it to the pot. Stir gently for 2 minutes to coat the rice in the spiced oil and onions.
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9
Measure the reserved lentil cooking liquid and add enough fresh water to make 1 1/2 cups of liquid total. Pour this into the pot and add the 1 1/2 teaspoons of salt.
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10
Bring the mixture to a boil, then immediately turn the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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11
Simmer undisturbed for 15-18 minutes. Turn off the heat and, without opening the lid, let the pot sit for 10 minutes to steam.
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12
Remove the lid and fluff the rice and lentils gently with a fork. Transfer to a large serving platter.
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13
Top generously with the reserved caramelized onions, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Be patient with the onions; the deep brown color is essential for the signature 'smoky' flavor of authentic Mujadara. Always rinse your rice until the water is clear to prevent the dish from becoming gummy. If your lentils are old, they may take longer to cook; check them frequently to ensure they don't lose their shape. For an extra layer of flavor, use vegetable broth instead of water for the final simmer. If you prefer crispier onions for the topping, you can toss the reserved portion in a little cornstarch and flash-fry them.
🍽️ Serving Suggestions
Serve with a side of cool, garlicky cucumber yogurt (Tzatziki or Salata bi Laban). A fresh Lebanese Salata (diced tomatoes, cucumbers, and lemon) provides a bright acidic contrast. Pairs beautifully with a side of roasted carrots or sautéed kale. A glass of crisp, chilled Sauvignon Blanc or a simple mint lemonade complements the earthy spices. Add a dollop of spicy Harissa on the side for those who enjoy a kick of heat.