🍲 Mujaddara – Lentils, Rice & Caramelized Onions
A humble yet flavorful Middle Eastern staple made with rice, brown lentils, and deeply caramelized onions—simple, satisfying, and naturally vegan.
📖 About This Dish:
Mujaddara is a classic Levantine comfort food, often referred to as "the poor man's dish," not because of its flavor, but due to its humble, nourishing ingredients. Originating from Lebanon and found across Palestine, Syria, Jordan, and Egypt (where it may be called koshari when combined with pasta and tomato), mujaddara reflects the ingenuity of traditional Middle Eastern cuisine—transforming pantry staples like lentils, rice, and onions into something deeply satisfying.
The dish combines the earthy richness of lentils with fragrant spices and sweet caramelized onions, all brought together in a one-pot harmony. It’s warm, grounding, and naturally vegan—making it not only a staple during fasting days but also a favorite among modern plant-based cooks.
📝 Ingredients:
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1 cup brown or green lentils, rinsed
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¾ cup long grain rice (e.g., basmati or jasmine), rinsed and soaked for 15 minutes
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3 large onions, thinly sliced
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3 tablespoons olive oil (plus extra for drizzling)
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1 teaspoon ground cumin
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½ teaspoon cinnamon (optional, for warmth)
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Salt to taste
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3 cups water or vegetable broth
1 cup brown or green lentils, rinsed
¾ cup long grain rice (e.g., basmati or jasmine), rinsed and soaked for 15 minutes
3 large onions, thinly sliced
3 tablespoons olive oil (plus extra for drizzling)
1 teaspoon ground cumin
½ teaspoon cinnamon (optional, for warmth)
Salt to taste
3 cups water or vegetable broth
Optional Sides:
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Plain yogurt or cucumber-yogurt dip (laban bi khiar)
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Fresh chopped tomato-cucumber salad
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Pickled turnips or olives
👩🍳 Instructions:
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Cook the Lentils:
In a saucepan, add lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 12–15 minutes, or until lentils are just tender (not mushy). Drain and set aside.
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Caramelize the Onions:
In a large skillet, heat olive oil over medium-low. Add onions with a pinch of salt. Stir regularly and cook for 20–30 minutes until they become soft, golden, and deeply caramelized. Set aside about one-third for garnish.
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Cook Rice with Lentils:
In a medium pot, combine drained lentils, soaked rice, cumin, cinnamon (if using), salt, and 2 cups of water or broth. Stir in two-thirds of the caramelized onions. Bring to a boil, then reduce heat to low. Cover and cook for 15–18 minutes, or until liquid is absorbed and rice is tender.
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Steam & Fluff:
Let the pot sit covered for 5–10 minutes before fluffing with a fork.
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Serve:
Spoon mujaddara into a serving dish, top with the reserved caramelized onions, and drizzle with extra olive oil. Pair with yogurt or salad for a complete, balanced meal.
Cook the Lentils:
In a saucepan, add lentils and 3 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 12–15 minutes, or until lentils are just tender (not mushy). Drain and set aside.
Caramelize the Onions:
In a large skillet, heat olive oil over medium-low. Add onions with a pinch of salt. Stir regularly and cook for 20–30 minutes until they become soft, golden, and deeply caramelized. Set aside about one-third for garnish.
Cook Rice with Lentils:
In a medium pot, combine drained lentils, soaked rice, cumin, cinnamon (if using), salt, and 2 cups of water or broth. Stir in two-thirds of the caramelized onions. Bring to a boil, then reduce heat to low. Cover and cook for 15–18 minutes, or until liquid is absorbed and rice is tender.
Steam & Fluff:
Let the pot sit covered for 5–10 minutes before fluffing with a fork.
Serve:
Spoon mujaddara into a serving dish, top with the reserved caramelized onions, and drizzle with extra olive oil. Pair with yogurt or salad for a complete, balanced meal.
🔄 Variations & Notes:
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Bulgur Mujaddara (Mujaddara Hamra):
In Southern Lebanon, rice is replaced with fine bulgur, and the dish is darker and spicier—thanks to a longer caramelization and addition of chili or allspice.
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Green Mujaddara (Mujaddara Safra):
A lighter version with a milder flavor, sometimes made without caramelized onions and served cold as a side salad.
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Add Crunch:
Top with toasted pine nuts or crispy fried onions for a contrasting texture.
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Spice It Up:
Add a pinch of Aleppo pepper, black pepper, or allspice to the rice while cooking for a warming kick.
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Meal-Prep Friendly:
Mujaddara keeps well in the fridge for up to 4 days. Flavors deepen over time, making it even better the next day.
Bulgur Mujaddara (Mujaddara Hamra):
In Southern Lebanon, rice is replaced with fine bulgur, and the dish is darker and spicier—thanks to a longer caramelization and addition of chili or allspice.
Green Mujaddara (Mujaddara Safra):
A lighter version with a milder flavor, sometimes made without caramelized onions and served cold as a side salad.
Add Crunch:
Top with toasted pine nuts or crispy fried onions for a contrasting texture.
Spice It Up:
Add a pinch of Aleppo pepper, black pepper, or allspice to the rice while cooking for a warming kick.
Meal-Prep Friendly:
Mujaddara keeps well in the fridge for up to 4 days. Flavors deepen over time, making it even better the next day.
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