Lebanese Mujadara
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lebanese Mujadara
Description
In this recipe, rice is soaked before cooking, while onions are slowly cooked in olive oil over high heat until deeply browned and crisp. Lentils are simmered in water, then combined with the rice, salt, and cooked lentils to finish cooking covered without disturbance. After resting, cumin is stirred in and the mixture is fluffed.
The dish is finished by pouring the reserved onion-infused oil over the top and garnishing with the crispy caramelized onions. The combination of tender rice and lentils with the crunchy, richly flavored onions creates a satisfying texture and warming flavor profile typical in Lebanese cuisine.
Mujadara can be served as a main vegetarian entrée or as a side. It pairs well with yogurt or salad and works well as hearty comfort food. The use of staple pantry ingredients makes it accessible and practical.
Leftovers keep well refrigerated for several days or can be frozen for several months. Onions can be caramelized ahead of time to speed up preparation. Brown lentils can substitute green lentils, and bulgur or brown rice can replace white rice if desired.
Ingredients
- 1 cup long grain white rice rinsed, or basmati white rice
- 4 ½ cups water plus more for soaking the rice
- ½ cup olive oil
- 2 yellow onion thinly sliced, large
- 2 cups brown lentils rinsed and drained
- 1 teaspoon salt
- 2 teaspoons cumin
Instructions
- In a medium bowl, cover the rice with cold water. Set aside.
- Line a plate with two paper towels. Heat the olive oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned and start to crisp around the edges, about 20 minutes. Use a slotted spoon to transfer to the plate and set aside. They will continue to crisp as they cool. Reserve the oil from cooking the onions.
- Add the lentils to another pot, add water and stir to combine. Bring everything to a boil, then reduce the heat to medium-low and cover with a tight-fitting lid. Cook for 15 minutes.
- Drain the soaked rice, rinse and transfer it to the pot with the lentils along with the salt. Stir once, then cover again with a tight-fitting lid and cook undisturbed for 15 minutes.
- Remove the pot from the heat. Rest, covered, for 5 minutes longer. Add the cumin and fluff the rice and lentils with a fork to combine.
- Pour the reserved oil on top of the mujadara. Then spoon the crispy onions on top. Serve warm, with cucumber yogurt sauce if desired.
Notes
- Store leftovers in airtight containers in the refrigerator for 4-5 days.
- Freeze Mujadara for up to 3 months; thaw overnight in the fridge and reheat thoroughly before serving.
- Caramelize onions in advance to shorten preparation time on cooking day.
- Substitute brown lentils with green lentils if needed; brown rice or bulgur can also replace white rice for variation.
- Sources for brown and green lentils include Middle Eastern markets or large supermarkets with ethnic sections.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 13mg | 1% |
| Potassium | 534mg | 11% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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