Entree: Syria – Coastal Syria – مجدرة ➤ Mujaddara (Lentils and rice cooked with deeply caramelized onions, a hearty one-pot Levantine meal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced, about 1 lb (450 g)
- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (200 g) long-grain rice or basmati, rinsed
- 3 cups (720 ml) vegetable stock or water
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground allspice
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (3 g) ground coriander (optional)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- Salt, to taste

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a wide saucepan over medium heat. Add the sliced onions and a pinch of salt and cook, stirring frequently, until deeply browned and caramelized, about 20–30 minutes. Remove two-thirds of the onions and set aside for garnish.
2. Add remaining 1 tbsp (15 ml) olive oil to the pan with the onions left in it. Stir in the rinsed lentils and toast for 1–2 minutes. Pour in 2 cups (480 ml) of the stock or water, bring to a boil, reduce heat, and simmer until lentils are just tender, about 15–20 minutes.
3. Stir in the rinsed rice, cumin, allspice, black pepper, and remaining 1 cup (240 ml) stock or water. Bring to a gentle boil, reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed, about 15–18 minutes.
4. Remove from heat, stir in lemon juice, and fold through the reserved caramelized onions, leaving some for topping. Let rest, covered, for 5–10 minutes.
5. Fluff with a fork, adjust salt to taste, and serve topped with the reserved crispy onions and chopped parsley.