Mujaddara is a humble yet satisfying dish from Lebanon made with lentils, rice, and caramelized onions. It’s a great one-pot meal that’s both filling and easy to whip up on any night. The caramelized onions add a rich sweetness and depth, making this simple dish thoughtfully comforting.
The Story Behind This Recipe
I first came across mujaddara during a trip to Beirut, where it’s a common household meal that feels like a warm hug on a plate. It’s one of those dishes that’s budget-friendly yet surprisingly layered in flavor. The earthy lentils combined with the fluffy rice and sweet onions always stayed with me after that trip.
At home, I like to prepare mujaddara when I want something wholesome but don’t want to fuss over too many ingredients. It’s a forgiving recipe and only needs a few pantry staples, which makes it reliable on busy weekdays. I usually serve it with a squeeze of lemon and a side of plain yogurt to balance the earthiness.
Caramelizing the onions is key. I take my time with them over medium heat until they’re golden and soft, which adds a lovely sweetness that contrasts nicely with the lentils. Sometimes I add a pinch of cumin or cinnamon to change the flavor profile slightly depending on my mood.
Leftovers keep well and can be eaten cold or reheated. I’ve even enjoyed it as a filling for wraps or stuffed in pita bread with some fresh vegetables. It’s a versatile dish that can stretch a few servings and tastes just as good a day later.
While mujaddara is traditionally vegan, it’s hearty enough to feel substantial on its own. Whenever I make it, I feel like I’m connecting with a simple, homey meal that many people have enjoyed across generations.
Cuisine: Lebanese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 cup green or brown lentils, rinsed
- 3/4 cup long-grain white rice, rinsed
- 3 large onions, thinly sliced
- 4 cups water or vegetable broth
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Lemon wedges for serving (optional)
- Plain yogurt or labneh for serving (optional)
Instructions
- Step 1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Step 2. Add the sliced onions and cook slowly, stirring often until they are deeply golden brown and caramelized, about 25-30 minutes. Remove half of the onions and set aside for garnish.
- Step 3. Add cumin and cinnamon to the onions in the pan, stir for about 30 seconds until fragrant.
- Step 4. Rinse lentils again and add them to the pan along with the water or broth.
- Step 5. Bring to a boil, then lower the heat and simmer covered for 15 minutes.
- Step 6. Add the rinsed rice to the pot, season with salt and pepper, and cook uncovered for another 15-20 minutes until the rice and lentils are tender and the liquid has been absorbed.
- Step 7. Turn off heat and let it sit covered for 10 minutes.
- Step 8. Fluff the mujaddara with a fork, serve in bowls topped with the reserved caramelized onions, lemon wedges, and yogurt if desired.
Tips for Success
- Caramelize the onions slowly on medium heat to develop sweetness without burning.
- Use vegetable broth instead of water for extra flavor.
- Let the dish rest for several minutes after cooking so the flavors meld.
- Fluff the lentils and rice gently to keep them from becoming mushy.
Variations & Substitutions
- Add chopped fresh parsley or cilantro for a bright herb note.
- Include toasted pine nuts or slivered almonds on top for crunch.
- Mix in sautéed spinach or kale just before cooking finishes for some greens.
- Use brown basmati rice for a nuttier flavor and a bit more chew.
