Mujadara Lebanese Lentils and Rice with Crispy Onions
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
761 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Mujadara Lebanese Lentils and Rice with Crispy Onions
Description
This Mujadara recipe begins with frying thinly sliced onions in olive oil until crisp and golden, then draining them to remove excess oil. Separately, chopped onions are sautéed in olive oil until golden, followed by adding lentils to lightly cook before combining with long-grain rice, cumin, and cinnamon.
Water and salt are added, and the mixture simmers covered for 30-40 minutes until the lentils and rice are cooked through. After resting briefly, the dish is gently combined with the crispy fried onions for texture and flavor. The use of long-grain rice ensures that the dish remains fluffy without becoming sticky or mushy.
Mujadara serves as a hearty vegetarian main or side dish, featuring a balance of soft legumes and rice with the crunch and sweetness of caramelized onions. Adjust water levels during cooking as needed, and use a heavy-bottomed pot for even heating to prevent sticking.
Ingredients
Crispy Onions
- 5 tablespoons olive oil
- 2 onion thinly sliced
Mujadara
- 2 tablespoons olive oil
- 2 onion chopped
- 1½ cups lentils
- 1½ cups long grain rice
- 1½ teaspoons cumin
- 1 teaspoon cinnamon
- 4 cups water
- 1½ teaspoons salt
Instructions
Crispy Onions
- Heat the oil in a pan over medium high heat. Slice the onions thinly and set them aside.
- Fry the onions until golden and crispy. Take them out of the oil and place on a cooling rack for the excess oil to drip.
Mujadara
- Heat the olive oil in a pot over medium heat. Sauté chopped onion until golden.
- Add in lentils, give a nice stir, and cook for two to three minutes.
- Add rice, cumin, and cinnamon to the lentils. Stir well so everything is completely combined.
- Pour water into the pot with salt, bring to a simmer, cover and let it cook for about 30-40 minutes until the lentil and rice is completely cooked.
- Once the mujadara is completely cooked, let it sit for a few minutes. Mix the lentils and rice with caramelized onion and serve.
Notes
- Use long-grain rice to keep the dish fluffy with separate grains rather than sticky.
- Wash rice thoroughly to remove excess starch for better texture.
- Adjust water during cooking as needed to ensure lentils and rice are fully tender without drying out.
- Use a heavy-bottomed pot to prevent sticking or burning during simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 107g | 36% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Sodium | 897mg | 37% |
| Potassium | 901mg | 19% |
| Fiber | 25g | 100% |
| Sugar | 5g | 10% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 99mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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