Mujaddara is a classic Middle Eastern dish made with lentils, rice, and plenty of caramelized onions. It’s filling, wholesome, and comes together with just a few simple pantry staples. Great for a no-fuss weeknight dinner or meal prep.
The Story Behind This Recipe
I first tried mujaddara during a trip to Lebanon a few years ago. It was this humble dish served at a small, family-run restaurant that really stuck with me—not flashy, but satisfying in the best way. Since then, I’ve made it at home many times. When you caramelize the onions just right, they add a sweetness and depth that makes the dish special.
This lentil and rice pilaf works well as a vegetarian main or a side. I usually toss in a simple salad and some pickled veggies on the side for contrast. It’s one of those dishes where leftovers taste even better the next day since the flavors have time to meld.
Caramelizing onions takes a bit of patience, but it’s worth it. I like to use a wide skillet and cook them low and slow while I prep the rest of the ingredients. It turns this simple dish into something cozy and comforting, without needing any fancy ingredients.
If you’re new to Middle Eastern cooking, mujaddara is a good place to start. The flavors are approachable and the method is straightforward. Plus, it’s filled with fiber and protein from the lentils, making it a balanced meal on its own.
Cuisine: Lebanese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 cup brown or green lentils, rinsed
- 3/4 cup long-grain white rice, rinsed
- 4 large onions, thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 4 cups water or vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat.
- Step 2. Add the sliced onions and cook, stirring often, until they turn golden brown and caramelized, about 25-30 minutes. Remove half the onions and set aside for garnish.
- Step 3. Add the rinsed lentils to a medium pot with 4 cups of water or broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 4. Add the rice to the lentils along with cumin, allspice, salt, and pepper. Cover and cook on low for about 20 minutes or until the rice and lentils are tender and liquid is absorbed.
- Step 5. Gently fluff the rice and lentils with a fork and stir in the remaining tablespoon of olive oil.
- Step 6. Serve the mujaddara topped with the reserved caramelized onions and chopped parsley if using.
Tips for Success
- Use a wide skillet for caramelizing onions to help them cook evenly.
- Rinsing your lentils and rice helps remove starch and prevent clumping.
- Adjust water quantities depending on your rice type; short-grain rice may need less water.
- If you want a richer flavor, cook the lentils in vegetable broth instead of water.
- Mujaddara stores well and can be refrigerated for up to 4 days.
Variations & Substitutions
- Add a pinch of cinnamon or nutmeg to the spice mix for warmth.
- Top with fried eggs for extra protein and texture.
- Stir in some sautéed greens, like spinach or kale, for added color and nutrition.
- Serve with a dollop of tangy yogurt or labneh on the side.
- Use yellow split peas instead of lentils for a different texture.
