Description
A traditional Lebanese dish featuring a comforting blend of lentils and rice topped with sweet, caramelized onions. This vegan and gluten-free mujaddara combines earthy flavors with aromatic spices for a wholesome, nutritious meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Ingredients
- 3 tablespoons olive oil, divided
- 2 large yellow onions, thinly sliced
- 1 cup brown or green lentils, rinsed
- 1/2 cup long-grain white rice (or basmati)
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
Instructions
- Caramelize the Onions: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 20–25 minutes until they are deeply golden and caramelized. Remove half of the onions and set them aside as a topping.
- Cook the Lentils: To the remaining onions in the pot, add the rinsed lentils and 4 cups of water or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes.
- Add Rice and Spices: Stir in the rice, cumin, allspice, salt, and pepper. Cover the pot and continue to simmer for another 20 minutes, or until both the lentils and rice are tender and the liquid has been absorbed.
- Let It Rest: Remove the pot from heat and let the mixture sit, covered, for 5–10 minutes to allow flavors to meld and texture to set.
- Serve: Fluff the lentils and rice with a fork. Drizzle with the remaining 1 tablespoon of olive oil (optional) and top with the reserved caramelized onions before serving.
Notes
- Serve with plain yogurt or a simple cucumber salad for a refreshing contrast.
- Using brown rice is possible but requires more cooking time and additional liquid.
- The flavors of mujaddara deepen and taste even better the next day after resting.
