Easy Zesty Lebanese Mujaddara Lentil and Rice Pilaf

After a long day, I often turn to mujaddara for a quick, satisfying dinner. It’s one of those dishes that feels like a warm hug on the plate.

The Story Behind This Recipe

Mujaddara is a humble dish I first tried during a trip to Lebanon, where it’s a staple in many homes. The way lentils and rice come together, topped with crispy caramelized onions, is pretty special without being complicated or expensive. It’s perfect for nights when you want to cook simply but still feel like you’re eating something hearty and nourishing.

I like to serve mujaddara alongside a fresh cucumber and tomato salad dressed lightly in lemon juice and olive oil to add a bright contrast. It also pairs well with plain yogurt, which cools and complements the earthy lentils beautifully.

One of my favorite small cooking habits with this dish is to caramelize the onions slowly, stirring gently until they’re perfectly golden and sweet. It takes time but really makes the whole dish come together. Sometimes I add a pinch of cumin or allspice for a subtle warmth that invokes the flavors of the region.

It’s a recipe that’s flexible too—invariably, when I make a big batch, it keeps well in the fridge and makes a great leftover lunch. Plus, it’s naturally vegetarian and can easily be made vegan, making it a versatile staple to keep in rotation.

Cooking mujaddara always reminds me of simple family meals and the joy of sharing food that’s been made with minimal fuss but maximum heart. It’s a dish I come back to when I want comfort without a lot of noise or complexity.

Cuisine: Lebanese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Ingredients

1 cup brown or green lentils, rinsed
3/4 cup long-grain white rice, rinsed
4 cups water or vegetable broth
2 large onions, thinly sliced
3 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Fresh lemon wedges for serving
Plain yogurt or labneh for serving (optional)

Instructions

Step 1. In a medium pot, bring lentils and water or broth to a boil. Reduce heat and simmer for 20 minutes, until lentils start to get tender but not mushy.
Step 2. Add rinsed rice and cumin to the pot with lentils. Season with salt and pepper. Cover and simmer gently for another 20 minutes, or until rice and lentils are cooked and liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.
Step 3. Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deep golden brown and caramelized, about 20-25 minutes.
Step 4. Fluff rice and lentil mixture with a fork. Transfer to a serving dish and top generously with caramelized onions.
Step 5. Serve immediately with lemon wedges and yogurt on the side if using.

Tips for Success

Use vegetable broth instead of water for extra depth of flavor.
Caramelize onions slowly on medium-low heat to avoid burning and develop sweetness.
Resting the lentil and rice mixture after cooking lets it steam and stay fluffy.
Try adding a pinch of allspice or cinnamon for a subtle warm note.