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Mujaddara (Lentils, Rice & Caramelized Onions)

Lentils and rice simmered together and topped with deeply caramelized onions, a beloved Lebanese pantry-staple dinner.

Ingredients

  • 1 cup brown or green lentils, rinsed
  • 3/4 cup basmati rice, rinsed
  • 4 tbsp olive oil, divided
  • 3 large onions, thinly sliced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground allspice
  • 3.5 cups water, divided
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • fresh parsley and lemon wedges to serve
  • plain yogurt optional, to serve

Instructions

  1. Cook lentils in 2 cups water for about 15-18 minutes until just tender but not mushy; drain.
  2. Meanwhile, heat 3 tbsp olive oil in a wide skillet over medium heat; add onions and cook, stirring occasionally, 20-25 minutes until deeply caramelized and golden brown. Set aside half for topping.
  3. In a pot, heat remaining 1 tbsp olive oil, add rice, cumin, allspice, and half the caramelized onions; stir 1 minute.
  4. Add cooked lentils, 1.5 cups water, salt, and pepper; bring to a boil, then cover and simmer 15-18 minutes until rice is tender.
  5. Let rest 5 minutes, fluff gently, and top with reserved caramelized onions and parsley.
  6. Serve with lemon wedges and a dollop of yogurt if desired.