Side DishMain Course

Mujaddara (Lentils and Rice with Caramelized Onions)

Name: Mujaddara (Lentils and Rice with Caramelized Onions)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: levantine, middle_eastern
Ingredients: 0.5 cup green lentil rinsed; 3 cup water; 1 pcs bay leaf; 2 pcs yellow onion thinly sliced; 4 tbsp olive oil; 1 tsp cumin ground; 0.5 tsp coriander ground; 1 cup basmati rice rinsed; 1.5 cup vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This comforting and hearty dish features tender green lentils and fluffy rice, topped with a generous amount of deeply caramelized onions. It's a staple of Levantine cuisine, perfect as a satisfying side or a light main course.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 321 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

0.5 cupgreen lentil, rinsed
4 tbspolive oil
1 tspcumin, ground
0.5 tspcoriander, ground
1 cupbasmati rice, rinsed
1.5 cupvegetable broth
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for lentils

3 cupwater
1 pcsbay leaf

for topping

2 pcsyellow onion, thinly sliced

Equipment

large skillet · fork · wooden spoon · medium pot

The method

Step by step

1
Add the lentils, water, and bay leaf to a medium pot.
2
Bring the lentils to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but still hold their shape.
About 20 min
Cook’s note: Do not overcook the lentils; they should not be mushy.
3
While the lentils are cooking, heat olive oil in a large skillet or pot over medium-low heat.
4
Add the sliced yellow onions to the skillet and cook slowly, stirring occasionally, for 25-30 minutes, until they are deeply caramelized and dark golden brown.
About 25 min
Cook’s note: Patience is key for truly sweet and caramelized onions; don't rush this step.
5
Remove about two-thirds of the caramelized onions from the skillet and set aside for garnish, leaving some in the pan.
6
To the skillet with the remaining onions, add the ground cumin and ground coriander and cook for 1 minute until fragrant.
About 1 min
7
Drain the cooked lentils, discarding the bay leaf, and add them to the skillet with the spices and onions.
8
Stir in the rinsed basmati rice, vegetable broth, salt, and black pepper.
9
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
About 18 min
Cook’s note: Avoid lifting the lid too often during cooking to allow the rice to steam properly.
10
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to finish steaming and become fluffy.
11
Fluff the mujaddara gently with a fork and transfer it to a serving dish.
12
Top generously with the reserved caramelized onions and serve warm.

Per serving

Nutrition

71%Score

Calories: 320.5kcal
Protein: 4.4g
Carbs: 43.2g
Fat: 14.2g
Fibre: 1.7g
Sugar: 3.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mujaddara in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.