After a long day, I like making mujaddara because it’s filling and comes together quickly. It’s a comforting mix of lentils, rice, and crisp onions that never fails to hit the spot.
The Story Behind This Recipe
Mujaddara is a dish I first tried when visiting a friend’s house who grew up in the Middle East. It was one of those meals that felt strangely simple yet deeply satisfying — the kind that sticks with you without being fancy. The slow caramelization of onions gives it this almost sweet note that contrasts beautifully with the earthy lentils and fluffy rice.
I usually make a double batch so there’s enough for leftovers. It’s one of those meals that reheats really well and even tastes better the next day. Plus, it’s budget-friendly and uses pantry staples, which is great when I want something straightforward but nourishing.
Over the years, I’ve developed a little routine with this dish. Key to getting the onions just right is patience — letting them brown slowly rather than rushing. Also, rinsing the rice beforehand helps keep the grains light and separate. It’s easy to forget but makes a big difference in the texture.
Serving mujaddara with a simple cucumber and tomato salad or a tahini drizzle makes it feel a bit fresher and rounds out the meal nicely. It’s a dish I find myself turning to when I want something earthy, warm, and a bit different from the usual weeknight dinners.
Cuisine: Middle Eastern
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 cups water or vegetable broth
- 2 large onions, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Step 1. In a medium pot, combine lentils and water or broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Step 2. Add the rinsed rice to the pot with the lentils. Stir in cumin, cinnamon, salt, and pepper. Cover and simmer gently for about 20 minutes until both rice and lentils are tender and liquid is absorbed.
- Step 3. While the lentils and rice cook, heat olive oil in a large skillet over medium-low heat.
- Step 4. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized and golden brown (about 20-25 minutes). Season lightly with salt.
- Step 5. Once the lentils and rice are cooked, gently fluff the mixture with a fork.
- Step 6. Serve the lentil and rice mixture topped with a generous amount of caramelized onions and a sprinkle of fresh parsley if using.
Tips for Success
- Patience with caramelizing onions pays off — cook them low and slow to develop sweetness without burning.
- Rinse the rice well to prevent it from getting sticky.
- Use vegetable broth instead of water for a richer flavor if you have it on hand.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely with a splash of water.
Variations & Substitutions
- Add toasted pine nuts or slivered almonds on top for a bit of crunch.
- Mix in some sautéed spinach or kale for added greens.
- Serve with a dollop of plain yogurt or a drizzle of tahini sauce for extra creaminess.
- For a spicier kick, sprinkle a little chili powder or cayenne into the rice and lentil mixture.
