Mujadara is a Levantine dish of lentils and rice cooked together with deeply browned onions. Three ingredients, one pan after the initial lentil par-cook, and a result that’s more than the sum of those parts. The onions are cooked for thirty minutes until they reach a deep golden brown that goes past what most people call caramelized, darker, more intensely flavored, with some charred edges that are the intended result rather than a mistake. Those onions flavor the water, which flavors the rice and lentils that simmer in it. Served with labneh, arugula, and olive oil.

Mujadara is eaten across Lebanon, Syria, Palestine, Jordan, and Egypt in variations with different lentil and grain combinations. This version uses small brown or green lentils and long-grain white rice, though coarse cracked wheat (bulgur) is the traditional alternative. The cumin is optional but adds warmth without changing the fundamental character of the dish.

Par-cooking the lentils

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One cup of small brown or green lentils, sorted and rinsed, simmered in two cups of water with half a teaspoon of salt for about seven minutes until less than al dente and still resistant to the bite. The par-cook is essential because lentils and rice have different cooking times; lentils need more time than rice. Par-cooking the lentils to a firm but not fully cooked state means they finish in the same time as the rice when both go into the pan together. Under-par-cooking and they’ll be hard when the rice is done; over-par-cooking and they’ll be mushy. The target is firm with a distinct bite, not crunchy but not yielding. Keep the lentils in their cooking water; the liquid goes into the final dish.

The onions

Two large yellow onions, diced, in a quarter cup of neutral oil over medium-high heat for about thirty minutes. This is longer than most recipes specify for caramelized onions and that’s the point. The onions need to reach a deep golden brown that goes past the pale golden of standard caramelization, with some edges that are darker still. Stir frequently to distribute the heat and prevent burning in spots, but some charring on individual pieces is acceptable and adds to the flavor. The long cook drives off the moisture in the onions and concentrates their sugars into a deep, almost savory sweetness that plain caramelized onions don’t have.

Add the remaining one and a half cups of water to the deeply browned onions and bring to a boil, scraping up any browned bits from the pan bottom. The water turns a deep golden color from the onions and picks up all the concentrated flavor from the fond. Simmer for three minutes, then add the rice and the par-cooked lentils with their cooking liquid.

The final cook

Season with black pepper and the optional cumin. Cover, bring to a boil, then reduce heat to low and cook for twenty to twenty-five minutes until all the liquid is absorbed and the rice and lentils are tender but firm. The lid stays on throughout; lifting it releases steam and can produce uneven cooking. The finished mujadara should be cohesive, with each grain of rice and each lentil distinct rather than mushed together.

Taste and adjust salt before serving. Mujadara is good hot, warm, or at room temperature, which makes it practical for preparing ahead. Drizzle with good olive oil before serving. The traditional accompaniments are labneh, which adds creaminess and tang, and dressed arugula, which adds a peppery freshness that cuts through the richness of the onion-braised grains. Serves 8. No nutrition data was provided for this recipe.

A staple that earns its place

Mujadara has been a staple of Levantine cooking for centuries, appearing in medieval Arabic cookbooks as a dish of the poor because lentils and rice together form a complete protein without meat. In practice it’s one of those dishes where the simplicity of the ingredients produces a result far more satisfying than any of them individually. The onions are the key; a mujadara made with quickly softened onions is a different and lesser dish than one made with thirty minutes of patience at the pan.

Cracked wheat version

Replace the long-grain white rice with coarse cracked wheat (bulgur, grade 3). The par-cooking step and the liquid quantities stay the same. Cracked wheat cooks slightly faster than rice; check at 18 minutes instead of 20. The texture is nuttier and more toothsome than the rice version; both are traditional and both are good.

Print Recipe

Mujadara (Lentils and Rice with Caramelized Onions)

Author: Yas Sine Cooking Method: Stovetop Cuisine: Lebanese, Middle Eastern Courses: Main Course, Side dish Recipe Keys: M Make-Ahead M Middle Eastern O One Pot Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 70 mins Total Time 1 hr 20 mins

Servings: 8

Best Season: Available

Description

Levantine lentils and rice cooked in deeply browned onion water. Par-cooked lentils, 30-minute onions, finished with labneh and arugula. Serves 8.

Ingredients

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Servings

• 1 cup small brown or green lentils (such as Spanish Pardena or French Le Puy)
• 1 cup long-grain white rice (or coarse cracked wheat grade 3)
• 3 ¹⁄₂ cups water (divided)
• 1 teaspoon kosher salt (divided)
• 2 large yellow onions (diced)
• ¹⁄₄ cup neutral oil (canola or safflower)
• Freshly ground black pepper
• ¹⁄₂ teaspoon ground cumin (optional)
• Arugula
• labneh
• and extra-virgin olive oil for serving

Instructions

1. Sort and rinse the lentils, discarding any broken ones. Rinse until water runs clear. Do the same with the rice. Drain both well.
2. Par-cook the lentils: combine lentils, 2 cups water, and 1/2 teaspoon salt in a small saucepan. Bring to a boil, reduce heat, and simmer about 7 minutes until less than al dente and still firm. Remove from heat and keep lentils in their water.
3. Cook the onions: heat the oil in a large pan or saucepan over medium-high. Add onions and remaining 1/2 teaspoon salt. Cook, stirring frequently, for about 30 minutes until very deep golden brown, darker than standard caramelized onions.
4. Add the remaining 1 1/2 cups water to the onions. Bring to a boil, scraping up any browned bits. Simmer 3 minutes.
5. Add the rice and par-cooked lentils with their liquid. Season with black pepper and cumin if using. Cover, bring to a boil, then reduce to low. Cook covered for 20 to 25 minutes until liquid is absorbed and rice and lentils are tender but firm.
6. Season with salt and pepper to taste. Serve hot, warm, or at room temperature drizzled with olive oil. Top with labneh and serve over dressed arugula if desired..

Equipment

• Small saucepan

• 12-inch frying pan or large saucepan with lid

• Fine-mesh strainer

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 254kcal

% Daily Value *

Total Fat 10.1g16%

Saturated Fat 1g5%

Sodium 243.1mg11%

Total Carbohydrate 34.7g12%

Dietary Fiber 6g24%

Sugars 2.2g

Protein 8.6g18%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Par-cook lentils to firm but not yielding. Onions must reach deep golden brown with some char, not just softened. Cook Time is 7 min par-cook + 30 min onions + 3 min simmer + 25 min covered = about 65-70 minutes total. No nutrition data was provided for this recipe.

Keywords: mujadara recipe, lentils and rice, Lebanese mujadara, caramelized onion lentils

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