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Recipes

Mujaddara (Lentils and Rice with Caramelized Onions)

A simple, nourishing dish of lentils and rice topped with deeply caramelized onions — one of the oldest recorded recipes in the region, mentioned in medieval cookbooks.

4 servings (default)

Ingredients

Servings
4
  • 1 cup green or brown lentils
  • 1 cup long-grain rice (or bulgur for a variation)
  • 4 large onions, thinly sliced
  • ⅓ cup olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • Salt and pepper to taste
  • 3 cups water or vegetable broth

Method

  1. 1

    Cook the lentils

    20 min

    Rinse lentils and place in a pot with 4 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until partially cooked but still firm. Drain and set aside, reserving the cooking liquid.

  2. 2

    Caramelize the onions

    45 min

    This is the most important step. Heat olive oil in a large, wide pan over medium-low heat. Add onions and cook very slowly for 30-45 minutes, stirring occasionally. They should turn a deep mahogany brown—almost burnt but not quite. This is the soul of the dish. Remove half the onions and set aside for topping.

  3. 3

    Cook the rice and lentils

    20 min

    Add the partially cooked lentils to the pan with the remaining onions. Add rice, cumin, coriander, cinnamon, salt, and pepper. Pour in 2.5 cups of the reserved lentil cooking liquid (or broth). Bring to a boil, reduce to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.

  4. 4

    Rest and serve

    10 min

    Let sit covered for 10 minutes. Fluff with a fork. Serve on a large platter, topped with the reserved caramelized onions. Some add a drizzle of olive oil and a sprinkle of sumac.

  5. 5

    Accompaniments

    Traditionally served with a simple salad of diced tomatoes, cucumbers, and parsley dressed with lemon and olive oil, and a side of yogurt.