Lebanese Mujadara with Brown Lentils and Fried Onions
Equipment
- Large saucepan or Dutch oven A heavy-bottomed pot helps prevent sticking and distributes heat evenly for perfect lentil cooking.
- Skillet or sauté pan For frying the onions until they’re golden and crispy. A cast iron skillet works beautifully here.
- Colander For rinsing the lentils and rice.
- Wooden Spoon or Spatula Useful for stirring and scraping up those flavorful bits at the bottom of the pot.
Ingredients
For the Mujadara
- 1 cup brown lentils preferably whole, not split
- ¾ cup long-grain rice basmati or jasmine work well
- 4 large yellow onions thinly sliced
- ¼ cup olive oil you’ll need some extra for drizzling
- 1 ½ tsp ground cumin
- ½ tsp ground allspice optional, but traditional
- Salt to taste
- Black pepper to taste
- 4 cups water or vegetable broth for extra flavor
Optional Garnishes
- Fresh parsley chopped
- Plain yogurt or labneh on the side
- Lemon wedges
- Olive oil a drizzle before serving adds richness
Instructions
Rinse and Sort
- Rinse the lentils and rice separately under cold water until the water runs clear. Pick out any debris or broken grains.
Cook the Lentils
- In a medium saucepan, combine lentils with 4 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15–20 minutes. You want them just tender—not mushy—as they’ll cook further with the rice.
Fry the Onions
- While the lentils cook, heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Stir frequently and let them caramelize slowly for about 20–25 minutes until deep golden brown and crispy at the edges. Remove about half to use as a garnish later.
Tip: Don’t rush the onions. That deep brown flavor is what makes this dish special. You’re looking for rich, dark caramelization—almost to the point of crisp.
Combine Rice and Spices
- Once lentils are par-cooked, stir in the rinsed rice, cumin, allspice, salt, and pepper. Add more water if needed (you should have about 2 cups of liquid left in the pot). Cover and cook over low heat for another 20–25 minutes, or until rice is tender and water is absorbed.
Fluff and Finish
- Remove the pot from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and mix in half of the fried onions.
Serve
- Spoon the mujadara onto a platter or individual bowls. Top with reserved crispy onions, a drizzle of olive oil, fresh parsley, and serve warm or at room temperature.