Lebanese Mujaddara (Rice with Lentils and Caramelized Onions)
Ah, mujaddara… one of those dishes that smells like the Levant and family memories. When I make this, the whole house fills with a warm aroma of cumin and caramelized onions. It's a humble, almost peasant recipe, but so comforting. The tender lentils, the fragrant rice, and those sweet, crispy onions on top… a true hug in a bowl. I often pair it with plain yogurt or a tomato salad. Perfect for a vegetarian, healthy, and 100% halal dinner, of course.
Ingredients
- brown lentils200 g
- basmati rice200 g
- onions3 large
- olive oil4 tbsp
- salt1 tsp
- ground cumin1 tsp
- water600 ml
Nutrition
Instructions
- 1
Rinse the lentils and boil them in salted water for 20 minutes until tender. Drain.
- 2
Meanwhile, thinly slice the onions. Sauté them in olive oil over medium-high heat for 15-20 minutes until golden and caramelized. Set some aside for garnish.
- 3
In a large pot, heat 1 tbsp olive oil. Add the rinsed rice and cumin, stir for 1 minute.
- 4
Add the cooked lentils, remaining caramelized onions, salt, and water. Bring to a boil, cover, and simmer on low heat for 15-20 minutes until liquid is absorbed.
- 5
Turn off the heat and let rest for 5 minutes, then fluff the rice with a fork.
- 6
Serve hot, topped with the reserved caramelized onions. Pair with a cucumber and yogurt salad if desired.
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