I love making mujaddara on a simple evening when I want something hearty but without too much fuss. It’s basically lentils and rice cooked together, topped with sweet, caramelized onions. This Lebanese dish feels humble but hits just the right notes of comfort and flavor. Plus, it’s filling and budget-friendly.
The Story Behind This Recipe
Mujaddara has been a kind of staple comfort food in my kitchen for years. It feels like one of those dishes where the ingredients are so simple, yet when put together right, they create something really soothing and satisfying. I first learned about it from a friend who grew up in the Middle East, and it quickly became a regular on my weeknight rotation.
What I find special about mujaddara is the crispy onions on top. They add a nice texture contrast and a bit of sweetness that really lifts the whole dish. I like to make a good batch of caramelized onions by gently cooking them until deeply golden and tender; sometimes I even make extra to have on hand for sandwiches or salads.
This dish is naturally vegetarian and vegan, which makes it a wonderful option any time I want a meatless meal that still feels substantial. I nearly always serve mujaddara with a simple cucumber and tomato salad dressed with lemon juice and olive oil to brighten things up a bit. It’s a nice balance to the earthy richness of the lentils and rice.
One of my favorite things about mujaddara is how well it reheats. It makes enough to have for leftovers the next day, and often those flavors deepen after sitting overnight. If you keep some around in the fridge, it’s a quick meal you can warm up in minutes. And honestly, it tastes even better the next day.
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
- 1 cup long-grain white rice
- 4 cups water or vegetable broth
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: plain yogurt or lemon wedges for serving
Instructions
- Step 1. Rinse lentils under cold water until water runs clear.
- Step 2. In a medium pot, combine lentils with 3 cups of water or broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes until lentils are just tender but not mushy.
- Step 3. Add rice, cumin, salt, and the remaining 1 cup of water or broth to the pot with lentils. Stir once gently.
- Step 4. Cover and simmer on low for 20 minutes, or until rice and lentils are cooked and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 5. While lentils cook, heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deeply browned and caramelized, about 20 minutes. Watch carefully so they don’t burn.
- Step 6. Fluff lentil and rice mixture with a fork, season with salt and pepper to taste.
- Step 7. Serve the mujaddara topped generously with crispy caramelized onions. Optionally, add a dollop of plain yogurt or a squeeze of lemon on the side.
Tips for Success
- Use a heavy-bottomed pot to prevent the lentils and rice from sticking or burning.
- Cooking the onions slowly is key for sweetness and crisp texture; don’t rush this step.
- If you prefer, red onions also work well and add a nice color contrast.
- Leftover mujaddara keeps well refrigerated for up to 3 days and can be reheated with a splash of water to loosen it up.
Variations & Substitutions
- Add chopped fresh parsley or mint on top for a fresh herb finish.
- Stir in a pinch of smoked paprika or cinnamon for a slightly different spice profile.
- Top with toasted pine nuts or slivered almonds for extra crunch.
- Serve alongside roasted vegetables or a simple salad to round out the meal.
