Mujaddara (Lentils & Rice with Caramelized Onions)
A comforting Middle Eastern dish of lentils and rice topped with deeply caramelized onions. Simple, nourishing, and perfect with fresh herbs, lemon, and yogurt.
Ingredients
Caramelized Onions
- 1 1/2 medium red onions thinly sliced
- 1 tbsp olive oil
Lentils & Rice
- 1/2 medium red onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 cup green lentils rinsed
- 1 cup basmati rice, or other long-grain rice
- 3 1/2 cups water
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 bay leaf
For Serving (Optional, But Highly Encouraged)
- Fresh parsley chopped
- Lemon wedges
- 1/2 cup Spiced greek yogurt
- Pita bread
Instructions
- Heat 1 tablespoon olive oil in a medium pot over low to medium-low heat.
- Add sliced onions and cook for about 30 minutes, stirring occasionally, until deeply caramelized. Remove from heat and set aside.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add diced onion and garlic and sauté for about 5 minutes, until softened and fragrant.
- Add lentils, water, and salt. Bring to a boil, then reduce heat to low-medium and simmer for about 10 minutes.
- Add rice, cumin, cinnamon, and bay leaf. Stir to combine, cover, and cook for 15–20 minutes, or until rice and lentils are fully cooked and liquid is absorbed.
- Remove bay leaf. Fluff with a fork and top with caramelized onions.
- Serve warm with parsley, lemon wedges, yogurt, and pita bread if desired.
Notes
• This dish improves as it sits and is excellent for leftovers.
• Adjust spices to taste; cumin can be increased for a bolder flavor.
• Traditionally served family-style with toppings added at the table.
• Adjust spices to taste; cumin can be increased for a bolder flavor.
• Traditionally served family-style with toppings added at the table.