Authentic Lebanese Mujadara Recipe: Lentils, Rice, and Caramelized Onions

Written by Sarah Gardner

There's something incredibly comforting about Mujadara, a beloved classic among Middle East recipes. Mujadara, a hearty Lebanese dish, perfectly blends humble pantry staples into something truly special. Lentils and rice are gently cooked together, creating a nourishing and flavorful base, then generously topped with sweet, deeply caramelized onions. The result is simple yet richly satisfying—a dish ideal for family dinners or entertaining guests, effortlessly capturing the essence of authentic Arabian food recipes.

Authentic Lebanese Mujadara

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Lebanese
Servings 4

Equipment

  • Heavy-bottom saucepan or Dutch oven
  • Frying pan or skillet
  • Sharp knife
  • Cutting board
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 cup brown lentils washed and drained
  • 1 cup long-grain rice basmati or jasmine, rinsed
  • 3 large onions thinly sliced
  • 4 tablespoons olive oil divided
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon optional but highly recommended
  • Salt and freshly ground black pepper to taste
  • 4 cups water or vegetable broth
  • Fresh parsley or cilantro optional garnish
  • Lemon wedges for serving

Instructions
 

Step 1

  1. Caramelize the Onions Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add sliced onions and cook gently, stirring frequently, until golden brown and caramelized, approximately 20-25 minutes. Season lightly with salt to enhance sweetness. Remove half of the caramelized onions and set aside for garnish.

Step 2

  1. Cook the Lentils In a saucepan, combine lentils with water or vegetable broth. Bring to a boil, then lower heat and simmer for about 15 minutes until lentils begin to soften but still retain some firmness.

Step 3

  1. Combine Rice and Lentils Add rinsed rice, ground cumin, cinnamon (if using), and salt into the saucepan with lentils. Mix thoroughly and return to boil. Cover with a lid, reduce heat to low, and simmer until the water is fully absorbed, approximately 15-20 minutes.

Step 4

  1. Finish the Dish Once the rice and lentils are cooked, fluff gently with a fork. Stir in half of the caramelized onions that were previously set aside. Drizzle the remaining 2 tablespoons of olive oil for added richness, adjusting salt and pepper to taste.

Step 5

  1. Serve Transfer the Mujadara to a serving platter or bowl. Top generously with reserved caramelized onions. Garnish with fresh parsley or cilantro and serve warm with lemon wedges.

Pairings:

Lebanese Mujadara pairs excellently with creamy Mediterranean dishes like hummus or Mutabal, a traditional Middle Eastern eggplant dip. Serve alongside fresh Arabic bread or a crisp green salad sprinkled with tangy Zaatar for a perfectly rounded meal. For an exciting fusion experience, consider accompanying it with a side like Andhra-style roasted vegetables, which blend spiciness and crunch effectively.

FAQs

1. What kind of lentils are best for Mujadara? 

Brown lentils are best for Mujadara as they hold their shape well and have an ideal texture that complements the rice.

2. Can I use a different type of rice? 

Long-grain basmati or jasmine rice is recommended for their fluffy texture. Short-grain varieties may create a stickier Mujadara.

3. Is Mujadara served hot or cold? 

Typically served warm, Mujadara also tastes excellent at room temperature, making it ideal for picnics or potlucks.

4. Can Mujadara be made in advance? 

Yes, Mujadara reheats very well. Store leftovers in an airtight container in the refrigerator for up to 4 days.

5. What protein complements Mujadara? 

Though hearty on its own, Mujadara pairs nicely with grilled chicken, lamb kebabs, or even fish dishes like grilled salmon or snapper for added protein and variety.

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