Traditional Lebanese Mujaddara
My Lebanese grandmother made mujaddara every Monday night, a ritual that filled the whole house with the scent of cumin and caramelized onions. This 100% halal vegetarian dish is a treasure of Levantine cuisine, blending the mildness of lentils and rice with the depth of spices. It's economical, comforting, and perfect for a weekday dinner. By topping it with crispy onions and fresh parsley, each bite brings back the authentic flavors of Beirut. A true hug in a bowl that pairs wonderfully with creamy yogurt or a fresh salad.
Ingredients
- Green lentils200 g
- Basmati rice150 g
- Medium onions3
- Olive oil4 tablespoons
- Ground cumin1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Water600 ml
- Fresh parsley for garnisha few sprigs
Nutrition
Instructions
- 1
Rinse the lentils and cook them in a saucepan with boiling water for 20 minutes until tender. Drain.
- 2
Finely slice the onions. Sauté them in olive oil over medium heat until golden and caramelized (about 10 minutes). Reserve one third for garnish.
- 3
Add the rinsed rice, cumin, salt, and pepper to the saucepan with the remaining onions. Mix well.
- 4
Add the cooked lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- 5
Turn off the heat and let it rest covered for 5 minutes. Serve in a dish, garnish with reserved caramelized onions and fresh chopped parsley.
- 6
Pair with plain yogurt or a tomato-cucumber salad for a balanced meal.
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