Entree: Lebanon – Beirut & Coastal Lebanon – مجدّرة ➤ Mujaddara (A hearty dish of lentils and rice crowned with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 cup (200 g) brown or green lentils
- 1 cup (200 g) long-grain rice (such as basmati), rinsed
- 4 cups (960 ml) vegetable broth or water
- 1/2 cup (120 ml) extra-virgin olive oil
- 3 large onions, thinly sliced, approx. 18 oz (510 g) total
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 bay leaf (optional)
- Plain yogurt for serving (optional)
- Lemon wedges for serving (optional)

Instructions

1. Rinse the lentils under cold water. In a medium saucepan, combine lentils and 2 cups (480 ml) of the broth or water and bring to a simmer. Cook uncovered until lentils are just tender, about 15–20 minutes; drain and reserve cooking liquid.
2. While lentils cook, heat 1/4 cup (60 ml) of the olive oil in a large skillet over medium-high. Add the sliced onions and a pinch of salt and cook, stirring frequently, until deeply browned and caramelized, about 25–35 minutes. Reduce heat if they begin to burn; add a splash of water if needed to loosen browned bits. Transfer half the onions to a bowl for topping.
3. In the same skillet with remaining oil, stir in cumin and briefly toast (30 seconds). Add the par-cooked lentils, rice, remaining 2 cups (480 ml) of broth (or reserved lentil cooking liquid plus additional water/broth to total 2 cups), bay leaf, salt, and pepper. Bring to a gentle simmer.
4. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest covered 5 minutes, then fluff gently with a fork.
5. Transfer to a serving platter, mound the reserved caramelized onions on top, and drizzle with remaining olive oil. Serve warm with plain yogurt and lemon wedges if desired.