Mujaddara is one of those simple, humble dishes that somehow feels like a warm hug on a plate. It’s made from lentils and rice, seasoned with earthy spices, and crowned with crispy caramelized onions. This recipe is great for when you want something filling but easy to put together.
The Story Behind This Recipe
I first came across mujaddara during a trip to the Middle East, and it stuck with me because of its basic ingredients that come together in such a satisfying way. It’s the kind of dish that doesn’t shout for attention but rewards you with deep, comforting flavors.
Whenever I make this at home, I like to cook a batch of caramelized onions slowly enough so they turn golden and sweet. They’re what really make the dish special. Plus, the lentils provide a nice, hearty hit of protein without weighing it down.
Mujaddara is versatile enough to serve as a simple vegan main or a flavorful side. I often pair it with a fresh cucumber and tomato salad or a scoop of creamy yogurt to balance the earthiness. Leftovers also reheat well, which makes weeknight dinners a breeze.
One thing I’ve learned is that the key is patience when caramelizing the onions. Low and slow really makes the difference. It’s a bit of a hands-off wait, but worth it when those sweet, crisp bits hit your bowl. It’s a no-fuss recipe that still feels like you put in some care.
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 large onions, thinly sliced
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Salt and black pepper to taste
- 3 cups water or vegetable broth
Instructions
- Step 1. In a medium pot, bring lentils and water or broth to a boil. Reduce heat and simmer uncovered for 15 minutes.
- Step 2. Add the rice to the pot with the lentils. Season with cumin, allspice, salt, and pepper. Cover and cook over low heat for another 20 minutes until rice and lentils are tender and water is absorbed.
- Step 3. While the lentils and rice cook, heat olive oil over medium-low heat in a large skillet.
- Step 4. Add sliced onions and cook slowly, stirring occasionally, until they are deeply golden brown and caramelized, about 25-30 minutes. Lower heat if needed to prevent burning.
- Step 5. Once the rice and lentils are done, fluff gently with a fork and transfer to a serving bowl.
- Step 6. Top generously with the caramelized onions before serving.
Tips for Success
- Rinse the lentils and rice well to remove excess starch and any debris.
- Use low heat for caramelizing onions to avoid burning them and to bring out their natural sweetness.
- If you want extra flavor, you can cook the lentils and rice in vegetable broth instead of water.
- Serve with a dollop of plain yogurt or a simple salad to lighten the meal.
- Leftovers taste great cold or reheated – the flavors deepen.
Variations & Substitutions
- Swap brown lentils for red lentils, but reduce cooking time accordingly as red lentils cook faster and get mushy.
- Add toasted pine nuts or chopped fresh herbs like parsley or cilantro on top for extra texture and freshness.
- Include a pinch of cinnamon or smoked paprika while cooking the lentils and rice for a subtle flavor twist.
- Stir in cooked chickpeas or crumbled feta to vary protein and texture.
- Serve with sautéed greens or roasted vegetables to round out the meal.
