📝 About This Recipe
Mujadara is the ultimate Levantine comfort food, a humble yet soul-satisfying masterpiece of earthy brown lentils, fragrant basmati rice, and a mountain of deeply caramelized onions. This gluten-free staple relies on the magic of slow-cooked onions to provide a rich, savory depth that mimics the intensity of meat. Perfectly spiced with cumin and cinnamon, it is a nutritional powerhouse that proves simplicity is the highest form of culinary sophistication.
🥗 Ingredients
The Grains and Legumes
- 1 cup Brown or Green Lentils (rinsed and picked over for stones)
- 1 cup Basmati Rice (rinsed until water runs clear and soaked for 15 minutes)
- 4 cups Water (divided use)
The Signature Onions
- 4 large Yellow Onions (halved and thinly sliced into half-moons)
- 1/2 cup Extra Virgin Olive Oil (high quality for flavor)
- 1 teaspoon Sea Salt (to help draw out moisture)
Spices and Seasoning
- 1.5 teaspoons Ground Cumin
- 1/2 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Kosher Salt (adjust to taste)
Garnish and Sides
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Greek Yogurt (for serving; use dairy-free if vegan)
- 1 piece Lemon (cut into wedges)
👨🍳 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. Cook for 15-17 minutes until the lentils are tender but still have a slight 'bite' (al dente). Do not overcook them into mush.
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2
While the lentils simmer, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced onions and a pinch of salt.
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3
Cook the onions, stirring frequently, for about 20-25 minutes. They should transform from translucent to a deep, dark mahogany brown. If they start to burn, add a teaspoon of water and lower the heat slightly.
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4
Once the onions are dark brown and crispy around the edges, use a slotted spoon to remove about half of them to a paper-towel-lined plate. These will be your crispy topping.
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5
Drain the cooked lentils, but reserve 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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6
In the skillet with the remaining half of the onions and the oil, add the ground cumin, cinnamon, and black pepper. Toast the spices for 30 seconds until fragrant.
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7
Add the soaked and drained rice to the skillet. Stir well to coat every grain of rice with the spiced onion oil. Sauté for 2 minutes.
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8
Stir the pre-cooked lentils into the rice mixture. Pour in the 1.5 cups of reserved lentil cooking liquid and add the 1.5 teaspoons of salt.
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9
Bring the mixture to a boil. Once boiling, cover the pot with a tight-fitting lid and reduce the heat to the lowest possible setting.
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10
Cook for 15-18 minutes without lifting the lid. This ensures the steam cooks the rice perfectly.
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11
Remove the pot from the heat. Place a clean kitchen towel over the pot, put the lid back on over the towel, and let it sit undisturbed for 10 minutes. This absorbs excess moisture for fluffy rice.
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12
Gently fluff the Mujadara with a fork, incorporating the soft onions throughout the rice and lentils.
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13
Transfer to a large serving platter. Top generously with the reserved crispy onions and chopped parsley.
💡 Chef's Tips
Do not rush the onions; their deep caramelization is the primary flavor source of the dish. Always use Basmati or long-grain rice for a fluffy texture; short-grain rice will make the dish too gummy. Using the lentil cooking liquid (rather than plain water) gives the rice a beautiful dark hue and extra nutrients. If your onions aren't getting crispy, you can toss the reserved portion in a tiny bit of cornstarch before frying, though authentic versions rely on patience and oil. If the rice is still a bit firm after the resting period, add 2 tablespoons of hot water and steam for 5 more minutes.
🍽️ Serving Suggestions
Serve with a side of 'Salatat Arabieh' (a fine-chopped tomato, cucumber, and mint salad). A dollop of cold Greek yogurt or a garlic-infused yogurt sauce (Tzatziki style) balances the warm spices. Pair with pickled turnips or wild cucumbers for a bright, acidic crunch. Serve alongside roasted cauliflower with tahini sauce for a full Middle Eastern feast. A glass of chilled Arak or a simple mint lemonade (Limonana) makes for a refreshing beverage pairing.