This iconic Beirut-style mujadara delivers crispy onion mountains over spiced lentils and rice, just like the sizzling street carts of Lebanon! Learn the vendor secrets: why onion frying stages matter, the perfect cumin-to-lentil ratio, and how garlic yogurt takes it to heaven. Vegan comfort food at its finest!
⭐ Why This Recipe Stands Out
✔ Triple-onion technique for maximum flavor depth
✔ Perfect rice-to-lentil ratio (no mushiness!)
✔ Meal-prep superstar – tastes better the next day
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
- 1 cup brown or green lentils
- 3 cups water or vegetable broth
- 1 cup long-grain white rice, rinsed
- 3 large yellow onions, thinly sliced
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh parsley, plain yogurt, chopped tomatoes
Equipment:
- Large pot with a lid
- Large skillet
Instructions:
Step 1: Rinse and Cook the Lentils
- Rinse the lentils under cold running water and pick out any stones or debris.
- Place the rinsed lentils in the large pot and add the water or vegetable broth. Bring to a boil over medium-high heat.
Step 2: Simmer the Lentils
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender but not mushy. They should still hold their shape.
Step 3: Cook the Rice with Lentils
- Stir in the rinsed rice, cumin, coriander, salt, and pepper into the pot with the lentils. Add more water or broth if needed, so the liquid level is about 1 inch above the rice and lentils.
- Bring the mixture back to a gentle simmer. Cover the pot tightly, reduce the heat to the lowest setting, and cook for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Avoid lifting the lid during this time.
Step 4: Caramelize the Onions
- While the rice and lentils are cooking, heat the olive oil in the large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 20-30 minutes, or until they are deeply golden brown and caramelized. Reduce the heat to low if they start to brown too quickly. Be patient; this step is crucial for the flavor of the Mujadara.
Step 5: Assemble and Serve
- Once the rice and lentils are cooked, fluff them gently with a fork.
- To serve, spoon the Mujadara into bowls and top generously with the caramelized onions.
- Drizzle with extra olive oil and garnish with fresh parsley, plain yogurt, or chopped tomatoes, if desired.
💡 Lebanese Grandma Tips
✔ Onion hack: Add a pinch of sugar while caramelizing
✔ Extra flavor: Use onion-infused oil from frying
✔ Crispiest onions: Pat dry before frying + don’t overcrowd pan
🍽️ How to Eat Mujadara
- With warm pita to scoop
- Drizzled with garlic yogurt
- Side of radishes & mint leaves
🌡️ Storage
- Fridge: 5 days in an airtight container
- Freeze: 3 months (reheat with a splash of water)
📊 Nutrition (Per Serving)
Calories: 320 | Protein: 12g | Fiber: 8g
Enjoy your delicious homemade Lebanese Mujadara!
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