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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.
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Prep Time 15 minutes
Cook Time 40 minutes
55 minutes
Course dinner, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4

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.