Entree: Israel – Negev – מג'דרה ➤ Mujaddara (Seasoned lentils and rice topped with deeply caramelized onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 cup (200 g) brown or green lentils, picked and rinsed
- 1 cup (200 g) long-grain rice or basmati, rinsed until water runs clear
- 3 1/2 cups (830 ml) water or low-sodium vegetable broth
- 4 tbsp (60 ml) olive oil, divided
- 3 large (approx. 450 g) yellow onions, thinly sliced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground allspice
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. In a medium saucepan, combine the lentils and 2 cups (475 ml) of the water or broth. Bring to a gentle boil, then reduce heat and simmer, uncovered, until the lentils are tender but not mushy, about 12–15 minutes. Drain any excess liquid if necessary.
2. Add the rinsed rice, remaining 1 1/2 cups (355 ml) water or broth, 1 tsp (5 g) ground cumin, 1/2 tsp (2.5 g) ground allspice, 1 tsp (5 g) of the salt, and 1/4 tsp (0.5 g) black pepper to the lentils. Stir, bring to a simmer, cover, and cook on low until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest, covered, for 5 minutes; then fluff gently with a fork.
3. Meanwhile, heat 2 tbsp (30 ml) of the olive oil in a large heavy skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are deeply browned and caramelized, about 20–30 minutes. Reduce heat if they begin to burn; add a splash of water if sticking to help deglaze.
4. When onions are well caramelized, remove about half and set aside for topping. Stir the remaining caramelized onions into the lentil-and-rice mixture along with 1 tbsp (15 ml) olive oil, the remaining 1/2 tsp (1 g) black pepper, and 1/2 tsp (3 g) salt (adjust to taste). Add 2 tbsp (30 ml) lemon juice if using and gently combine.
5. Transfer to a serving dish, pile the reserved caramelized onions on top, and sprinkle with chopped parsley if desired. Serve warm with plain yogurt or a simple salad if preferred.