Classic Mujadara
A comforting, fragrant Middle Eastern staple featuring perfectly cooked lentils and rice topped with crispy, caramelized onions.
Ingredients
- •1 cup brown or green lentils, rinsed
- •1 cup basmati rice, rinsed
- •3 tablespoons extra virgin olive oil
- •2 large yellow onions, thinly sliced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon ground allspice
- •3 cups vegetable broth or water
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
In a medium pot, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until just tender but not mushy. Drain and set aside.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring frequently, for 15-20 minutes until they are deep golden brown and crispy. Remove half the onions with a slotted spoon and set aside for garnish.
- 3
Add the rinsed rice, cumin, cinnamon, and allspice to the skillet with the remaining onions. Toast for 2 minutes, stirring constantly to coat the grains in the oil and spices.
- 4
Add the cooked lentils, vegetable broth, salt, and pepper to the skillet. Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- 5
Remove from heat and let the pot sit covered for 10 minutes to steam. Fluff gently with a fork before serving.
- 6
Top the dish with the reserved crispy onions before serving.
💡 Chef tips
- For extra depth, toast the dry spices in the oil for 30 seconds before adding the rice.
- Mujadara tastes even better the next day as the flavors meld; store in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of plain Greek yogurt or a fresh cucumber-tomato salad to balance the earthiness of the lentils.
✅ How it should turn out
The finished dish should have fluffy, distinct grains of rice mixed with tender lentils, smelling warmly of toasted spices and sweet, caramelized onions.