Lebanese Mujadara Recipe

Introduction

Mujadara is a traditional Lebanese dish that combines lentils, rice, and caramelized onions for a hearty, comforting meal. It’s simple to prepare and packed with flavor, making it perfect for a wholesome weeknight dinner or a satisfying vegetarian option.

Ingredients

• 1 cup long grain or basmati white rice (rinsed)
• 4 ½ cups water (plus more for soaking the rice)
• ½ cup olive oil
• 2 large yellow onions (thinly sliced)
• 2 cups brown lentils (rinsed and drained)
• 1 teaspoon salt
• 2 teaspoons cumin

Instructions

1. Step 1: In a medium bowl, cover the rice with cold water and set aside to soak.
2. Step 2: Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the sliced onions and cook, stirring constantly, until they are deeply browned and begin to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer the onions to the prepared plate and set aside. They will continue to crisp as they cool. Reserve the oil in the pot.
3. Step 3: In another pot, add the rinsed lentils and enough water to cover them. Bring to a boil, then reduce the heat to medium-low. Cover with a tight-fitting lid and cook for 15 minutes.
4. Step 4: Drain the soaked rice and rinse it again. Add the rice and salt to the pot with the lentils. Stir once, cover tightly, and cook undisturbed for 15 minutes.
5. Step 5: Remove the pot from the heat and let it rest, covered, for 5 minutes. Add the cumin and fluff the rice and lentils with a fork to combine.
6. Step 6: Pour the reserved onion oil over the mujadara, then spoon the crispy onions on top. Serve warm, optionally with cucumber yogurt sauce.

Tips & Variations

• For extra flavor, you can toast the cumin before adding it to the rice and lentils.
• Use red onions instead of yellow for a slightly sweeter taste and different color.
• Add a squeeze of lemon juice or a dollop of plain yogurt on the side for a refreshing contrast.
• If you prefer a softer texture, cook the lentils a few minutes longer before adding the rice.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to keep it moist. The crispy onions are best added fresh just before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils for mujadara?

Brown or green lentils are ideal because they hold their shape well. Red or yellow lentils tend to break down and become mushy, which can change the dish’s texture.

Is mujadara gluten-free?

Yes, mujadara is naturally gluten-free as it uses rice, lentils, and onions without any wheat-based ingredients. Just ensure any additional sauces or sides are gluten-free as well.

Lebanese Mujadara Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

Lebanese Mujadara is a hearty, comforting dish made with tender lentils, fluffy rice, and sweet, crispy caramelized onions. This traditional Middle Eastern recipe combines simple ingredients into a flavorful, nutritious meal that’s perfect for a satisfying vegetarian option. The key to its deliciousness lies in slow-cooked lentils and the deeply browned onions that add a delightful crunch and sweetness.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice and Lentils

• 1 cup long grain or basmati white rice, rinsed
• 2 cups brown lentils, rinsed and drained
• 4 ½ cups water, plus more for soaking the rice
• 1 teaspoon salt
• 2 teaspoons cumin

Onions and Oil

• ½ cup olive oil
• 2 large yellow onions, thinly sliced

Instructions

1. Soak the Rice: In a medium bowl, cover the rice with cold water and set aside to soak. This helps the rice cook evenly and results in a better texture.
2. Caramelize the Onions: Line a plate with two paper towels. Heat olive oil in a large pot over high heat. Add the sliced onions and cook, stirring constantly, until they become deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer the onions to the towel-lined plate to drain and crisp further. Reserve the cooking oil for later.
3. Cook the Lentils: In another pot, combine rinsed lentils with water and bring to a boil. Reduce heat to medium-low and cover with a tight-fitting lid. Let cook for 15 minutes until lentils are partially tender.
4. Add Rice and Salt: Drain and rinse the soaked rice. Add it to the pot with lentils along with the salt. Stir once, cover with the lid again, and cook undisturbed for 15 minutes, allowing the rice and lentils to finish cooking together.
5. Rest and Fluff: Remove the pot from heat and let it rest, covered, for 5 minutes. Add cumin and gently fluff the mixture with a fork to combine the flavors and separate the grains and lentils.
6. Serve with Onions: Drizzle the reserved onion-cooking oil over the mujadara, then top with the crispy caramelized onions. Serve warm, optionally accompanied by cucumber yogurt sauce for added freshness and creaminess.

Notes

• Use basmati rice for a more fragrant and fluffy result.
• Cooking the onions slowly is key to developing the signature sweet, caramelized flavor and crunchy texture.
• Do not stir the rice and lentils once you start cooking them together to avoid breaking the grains.
• Leftover mujadara can be refrigerated for up to 3 days and reheated with a splash of water to restore moisture.
• For a vegan option, serve without yogurt sauce or use a plant-based alternative.

Keywords: Lebanese Mujadara, Mujadara recipe, lentils and rice, caramelized onions, vegetarian Middle Eastern dish