Mujadara with rice, lentils and deeply browned onions

Lebanon · Levantine

Mujadara

A lentil and rice dish topped with deeply browned onions, simple and highly recognizable.

  • Levantine
  • 55 min total time
  • 4 base servings
  • 1 version

Country

Lebanon

Cuisine

Levantine

Servings

4 servings

Prep

15 min

Cook

40 min

Total

55 min

1 version

Makes 4 servings.

Take time with the onions: deeply browned onions define the flavor.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Rice and lentils cooked together and finished with deeply browned onions.

This batch version is fully plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 220 g brown lentils
  • 220 g long-grain rice
  • 350 g onions, thinly sliced
  • 50 ml olive oil
  • 3 g ground cumin
  • 900 ml water
  • 6 g fine salt

Cooking method

Pan

  1. Brown the onions

    Cook onions in most of the olive oil until deeply browned and sweet. Reserve half for topping.

  2. Start lentils

    Cook lentils in water until almost tender.

  3. Add rice

    Add rice, cumin, salt and the remaining browned onions to the pot.

  4. Finish cooking

    Cook covered on low heat until rice and lentils are fully tender.

  5. Serve

    Rest briefly, fluff and top with reserved onions and a little olive oil.

Frequently asked questions

Can I use green lentils?

Yes, but cooking time can be a bit longer than brown lentils.

What is the key to flavor?

Deeply browning the onions is the key step for a recognizable mujadara flavor.

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