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Lebanese Mujadara Recipe

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A comforting Lebanese dish of rice and lentils topped with crispy caramelized onions and warm spices. Simple, hearty, and full of flavor, often served with a cool cucumber yogurt sauce.

Ingredients

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

Instructions

  1. Place the rice in a bowl, cover with cold water, and set aside to soak.
  2. Heat olive oil in a large pot over high heat. Add sliced onions and cook, stirring constantly, until deeply browned and crispy around the edges, about 20 minutes. Transfer onions to a paper towel-lined plate using a slotted spoon and set aside. Reserve the oil.
  3. In another pot, add lentils and water. Bring to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes.
  4. Drain and rinse the soaked rice, then add it to the lentils along with salt. Stir once, cover, and cook undisturbed for 15 minutes.
  5. Remove from heat and let rest, covered, for 5 minutes. Add cumin and gently fluff with a fork to combine.
  6. Pour reserved oil over the mujadara and top with crispy onions. Serve warm with cucumber yogurt sauce if desired.

Notes

  • For extra flavor, use part vegetable broth instead of water when cooking lentils.
  • Make sure onions are deeply browned for the best taste and texture.
  • Leftovers store well in the refrigerator for up to 4 days.
  • Reheat with a splash of water or olive oil to restore moisture.
  • Can be served warm or at room temperature.

Nutrition

Find it online: https://yumfamilyrecipes.com/lebanese-mujadara-recipe/