Entree: Lebanon – Mount Lebanon – مجدرة ➤ Mujaddara (A hearty dish of cooked lentils and rice seasoned and topped with deeply caramelized onions)
Serving Size: 4
Approximate Time
Prep
45 min
Cook
40 min
Additional
10 min
Total
1 hr 30 min
Ingredients
- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (185 g) long-grain white rice or short-grain rice, rinsed
- 3 large onions, thinly sliced, about 1 lb (450 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter (optional for richer flavor)
- 3 cups (720 ml) water or low-sodium vegetable stock
- 1 tsp (6 g) salt, more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (3 g) ground cumin
- 1/4 tsp (1 g) ground cinnamon or 1 small cinnamon stick (optional)
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- Fresh parsley, chopped (for garnish)
Instructions
1. Rinse the lentils in cold water and place them in a medium saucepan with 2 1/4 cups (540 ml) water. Bring to a simmer, reduce heat, and cook gently until the lentils are tender but not mushy, about 15–20 minutes; drain any excess liquid and set aside.
2. While lentils cook, heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter in a wide skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt and cook slowly, stirring frequently, until deeply golden-brown and caramelized, 30–40 minutes. Remove half the onions to a bowl to reserve for topping.
3. In the pot used for lentils (or a separate saucepan), combine the drained lentils, rinsed rice, 3 cups (720 ml) water or stock, remaining 1 tbsp (15 ml) olive oil, 1 tbsp (15 g) butter if using, ground cumin, cinnamon if using, salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 15–20 minutes.
4. Remove the pot from heat and let stand covered for 5–10 minutes. Gently fluff the lentil-rice with a fork and stir in 1 tbsp (15 ml) lemon juice if using to brighten flavors.
5. Transfer mujaddara to a serving platter or bowl, top with the reserved caramelized onions, and garnish with chopped parsley. Serve warm with plain yogurt or a simple salad, if desired.
