Lebanese Mujadara with Caramelized Onions

I often turn to Mujadara when I want something hearty but fuss-free. It’s a staple in Lebanese homes, with lentils and rice cooked together, topped off with those deeply caramelized onions that make everything sing.

The Story Behind This Recipe

I first stumbled upon Mujadara during a trip to Beirut a few years back. It’s one of those dishes that feels like a warm hug—filling, simple, and full of character. The lentils and rice are staples in many Middle Eastern pantries, but the magic happens with the caramelized onions on top. It’s not just about onions; it’s about patience and coaxing out their natural sweetness.

Back at home, Mujadara became my go-to when I wanted a no-fuss meal that still felt special. The preparation is straightforward, but I always take my time with the onions. I slice them thin and let them slowly brown in olive oil until they’re soft and golden brown, almost like candy. That bit is key, and it turns the dish from basic to something that people keep asking for seconds.

I like to serve it with a simple side salad or plain yogurt to balance out the richness. It’s very forgiving, too—you can tweak the lentils or rice ratio to your liking, and it keeps well, making it handy for leftovers or batch cooking. Whenever I bring Mujadara to a potluck, it disappears fast, usually from folks who don’t even always eat lentils.

This dish feels practical but satisfying, the sort of recipe that invites you to slow down a bit and appreciate humble ingredients. Once you make it a few times, it’s easy to keep fixing without measuring too closely. That’s the kind of cooking I like—the kind that fits into a busy day but still feels thoughtful.

Cuisine: Lebanese
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Ingredients

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

Instructions

Step 1. In a pot, add lentils and cover with water. Bring to a boil, reduce heat, and simmer for 15 minutes until lentils are just tender but not mushy. Drain and set aside.
Step 2. While the lentils cook, heat olive oil in a large skillet over medium-low heat.
Step 3. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until onions turn deep golden brown and caramelized, about 25-30 minutes. Be patient and adjust heat to avoid burning.
Step 4. Once onions are caramelized, remove about half to a bowl for topping.
Step 5. To the skillet with remaining onions, add rice and cumin. Stir to coat the rice.
Step 6. Add the cooked lentils to the skillet, then pour in water or broth. Season with salt and pepper.
Step 7. Bring to a boil, reduce heat to low, cover, and cook for 15-20 minutes, until rice is tender and liquid is absorbed.
Step 8. Remove from heat and let it sit covered for 5 minutes.
Step 9. Fluff with a fork, then transfer to a serving dish and top with the reserved caramelized onions.
Step 10. Serve with plain yogurt or lemon wedges if desired.

Tips for Success

Caramelizing onions low and slow is worth the extra time—it’s what gives the dish its character.
Use a heavy-bottomed pan to prevent onions from burning and sticking.
Rinsing the rice and lentils removes excess starch and helps keep the texture light.
If you can’t find brown or green lentils, use red lentils but cook them separately since they cook faster.
Letting the dish rest covered before serving helps it finish steaming and brings the flavors together.