Entree: Israel – Mediterranean Israeli – מְג'דָּרָה ➤ Mujaddara (A simple dish of lentils and rice topped with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 55 min

Ingredients

- 1 cup (200 g) brown or green lentils, rinsed
- 3/4 cup (150 g) long-grain rice or basmati, rinsed
- 3 cups (720 ml) water or vegetable stock
- 1/4 cup (60 ml) olive oil, plus extra for serving
- 3 large onions, thinly sliced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice or black pepper
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Place rinsed lentils in a medium saucepan, cover with 2 cups (480 ml) water, bring to a simmer and cook 10 minutes to begin softening; drain any remaining water.
2. Return lentils to the pot, add rinsed rice, 1 cup (240 ml) additional water or stock (total 3 cups/720 ml when starting from raw lentils), 1/2 tsp (1 g) salt and 1 tsp (2 g) ground cumin, bring to a gentle boil, then reduce heat to low, cover and simmer 15–20 minutes until lentils and rice are tender and liquid is absorbed. Remove from heat and let rest covered 5–10 minutes.
3. While lentils cook, heat 1/4 cup (60 ml) olive oil in a large skillet over medium heat. Add thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until onions are deeply golden brown and caramelized, about 25–35 minutes. If onions stick, lower heat and add a splash of water to deglaze.
4. Stir 1/2 tsp (1 g) ground allspice or black pepper into the cooked lentils and rice, fluff gently with a fork, and taste for seasoning, adding remaining 1/2 tsp (3 g) salt if needed. Stir in 2 tbsp (30 ml) lemon juice if using for brightness.
5. Transfer mujaddara to a serving platter or bowl, pile the caramelized onions on top, drizzle with a little extra olive oil and sprinkle with chopped parsley if desired. Serve warm or at room temperature with plain yogurt or pickles if liked.