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Lebanese Mujadara

Mujadara is a Middle Eastern lentils and rice recipe with crispy caramelized onions. Just 3 ingredients make a easy vegan, protein-rich meal!

Ingredients

  • Lentils: You want to use large brown whole lentils for this recipe. They give the mujadara the best texture, and the color is an iconic part of the recipe.
  • Rice: You can pretty much use any type of rice you want for mujadara, but I prefer to use white long-grain rice because it’s how it’s traditionally made and gives the best texture. If you’re using brown rice, you’ll need to extend the cooking time. You can also use bulgur or cracked wheat in place of rice.
  • Onions + oil: Sliced onions are pan-fried until crispy, then left to sit on paper towels while the mujadara cooks. They make a delicious topping and crisp up as they sit.
  • Seasonings: Cumin and salt to taste.

Directions

HOW TO MAKE MUJADARA

It’s easy to make this mujadara recipe. All three parts can cook and be prepared simultaneously for a quick meal. The rice is soaked while the onions are frying, and the lentils cook before adding the soaked rice. It will all come together in about 35 minutes when you time everything out!

SOAK THE RICE

  1. Soak the rice in cold water. This helps to remove extra starch.
  2. Strain the rice before adding it to the par-cooked lentils.

FRY ONIONS FOR MUJADARA TOPPING

  1. Heat olive onion over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges.
  2. Transfer to a paper towel-lined plate to help draw out the extra oil, they will crisp up more as they sit.

MAKE THE MUJADARA IN ONE POT

  1. While the onions are frying, heat another pot and add the lentils with salt.
  2. Add water and bring to a boil before reducing the heat and covering it with a lid.
  3. After rinsing the drained rice, transfer it to the pot.
  4. Stir to combine the lentils and rice and return the lid to continue cooking.
  5. Remove the pot from the heat and rest, covered, and sprinkle on the cumin.
  6. Fluff the rice and lentils with a fork to combine.