Mujaddara

Nutrition · per serving

Steps

1. 1

   Rinse the green lentils under cold water. Rinse the rice in 2 to 3 changes of water until the water is less cloudy, then drain well. Peel the onions, halve them, and slice them thinly so they cook evenly and crisp at the same time.

   140 g green lentils100 g long-grain rice300 g onions
2. 2

   Place the lentils in a medium saucepan with the water. Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 12 minutes. The lentils should be partly tender but still holding their shape; this prevents them from turning mushy once the rice is added.

   140 g green lentils750 ml water
3. 3

   While the lentils simmer, heat the olive oil in a wide frying pan over medium heat. Add the sliced onions and the fine salt. Cook for 14 to 18 minutes, stirring often at first and more frequently as they deepen in color, until deeply golden brown and crisp-edged. Do not rush this step with very high heat or the onions will burn before they sweeten properly.

   45 ml olive oil300 g onions1/4 tsp fine salt
4. 4

   When the lentils are ready, stir in the rice, ground cumin, ground cinnamon, fine salt, and black pepper. Return to a gentle boil, then reduce to low, cover tightly, and cook for 15 minutes, until the rice is tender and most of the liquid is absorbed.

   100 g long-grain rice1 tsp ground cumin1/4 tsp ground cinnamon1 1/4 tsp fine salt1/4 tsp black pepper
5. 5

   Reserve about one-third of the onions for topping. Add the remaining onions and any oil from the pan to the rice and lentil pot, cover again, and let stand off the heat for 5 minutes. This rest lets the grains finish steaming and makes the texture fluffier.

   300 g onions45 ml olive oil
6. 6

   Fluff the mujaddara gently with a fork, taste, and adjust seasoning if needed. Spoon onto plates, top with the reserved crispy onions, and finish with a small drizzle of extra virgin olive oil before serving warm or at room temperature.

   1 tsp extra virgin olive oil

Origin & History

Mujaddara is a beloved Levantine dish made from lentils, rice, and onions, with roots stretching back many centuries. It has long been valued as an affordable, nourishing staple across Lebanon and neighboring countries. Its deep flavor comes from careful onion caramelization rather than expensive ingredients.